Roasted Pumpkin Seeds
What to do with all those pumpkin seeds? Roast them, of course! In addition to sea salt, toss seeds in your favorite combination of spices.
- Pumpkin seeds, freshly scooped from pumpkin
- For every 1 cup of seeds:
- 2 cups water
- 2 teaspoons salt
- 2 teaspoons oil (canola, olive or sesame)
- For seasoning (optional):
- Sea salt
- Chili powder
- Curry powder
Preheat oven to 300 degrees F. Pick through seeds to get rid of stringy pumpkin fiber. Rinse seeds and place in a large pot. Cover with water. Add salt to the water. Bring to a boil, and cook for about 8 minutes. Strain seeds, spread on a cookie sheet and pat dry with a paper towel. Place seeds in a bowl and toss with oil and spread in an even layer on a baking sheet. Sprinkle with salt and spices to taste. Bake for about 8 minutes. Be careful not to burn the seeds. Cool and enjoy!
Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.
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