Mama’s recipe — roasted pumpkin seeds

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

This easy process to prepare roasted pumpkin seeds may sound like mama’s recipe.  It hasn’t changed much since we hosted our first pumpkin carving party years ago in the California cookery.  If you’re gearing up for your own pumpkin party, collect the seeds and roast them while your guests are creating carved masterpieces. Once pumpkin carving begins, throw the seeds into a community bowl and reserve for roasting.

1.  Clean pulp and strings from seeds.  Rinse seeds and pat dry.

2. Lightly oil a baking sheet.  (Try PAM olive oil no-stick cooking spray.)

3. Spread seeds in even layer on baking sheet.  Sprinkle with salt.

4.  Bake at 375 degrees F for 20 minutes. Flip a few seeds with a spatula to check doneness. Turn seeds if necessary and roast another 5 minutes.

5.  Cool and serve.


One response to “Mama’s recipe — roasted pumpkin seeds

  1. Pingback: Don’t chuck the pumpkin seeds « The Cookery – life’s ingredients

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