Sunday, November 1, 2009

Roasted Pumpkin Seeds

Yes, I'm a bit late. You've probably all roasted your seeds already, or (sadly) thrown your pumpkin seeds in the trash or your compost heap. But whatever.





















Clean your seeds by soaking them, and then running your hands through the seeds, picking out all the pumpkin gack. Drain the seeds, dry them off a bit with paper towels. Dump the seeds onto a baking tray, toss with some olive oil, and some good sea salt. I used a Trapani chunky salt that I found in my cabinet, and ground up in a little dish with my pestle.

Spread the seeds out into as even a layer as you can. Roast at 350-400 until they're done, stirring a few times.
















Enjoy!

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6 comments:

doggybloggy said...

sounds great - toss a little dried red chile on those babies and I am all over it!

Vicki said...

Hey doggy - I love 'em with chile, also with curry or smoked paprika. But for some reason Hubby said these were the best I ever made.

Ivy said...

Thanks for passing from my blog. I made these last year and they are really delicious.

caninecologne said...

hi vicki - we had 3 pumpkins and roasted all the seeds! yum! butter and salt!

Vicki said...

Hi Ivy -
I can't wait to experiment with the seeds of other large squashes!

Hey CC -
Butter? Why the heck didn't I ever think of butter? I always use olive oil.

caninecologne said...

hi vicki
the recipe actually called for butter but yeah, olive oil is healthier...we should try that next time.