Fall Recipe - Roasted Pumpkin Seeds
Fall definitely calls for all things pumpkin, especially when cooking. I have made several recipes in the past that called for canned pumpkin, but I have never used fresh pumpkin until now. The following recipe is not only easy, but it is super quick. This would be such a fun additional activity to add to traditional pumpkin carving.
Roasted Pumpkin Seeds - Recipe
- 1 large pumpkin
- 1 tbs oil per cup of seeds
- 2 tsp salt per cup of seeds
- 2 tsp pepper per cup of seeds
- 1 tbs garlic powder per cup of seeds
1. On the top portion of the pumpkin cut one large ring around the stem and remove the top.
2. Remove all pumpkin pulp & seeds and place into a large bowl.
3. Separate pumpkin pulp from seeds and place seeds into strainer.
4. Rinse separated seeds in strainer.
5. Blot rinsed seeds with a dry towel or paper towel. Allow seeds to dry.
6. Add 1 tbs of oil per cup of seeds to a skillet over medium heat.
7. Place pumpkin seeds in heated skillet and add salt, pepper, and garlic powder. You can add any additional seasonings for different flavor profiles.
8. Sauté pumpkin seeds in skillet until they turn a light golden brown. Upon tasting if the pumpkin seeds are slightly rubbery to chew, continue cooking for an additional 2-4 minutes.
9. Place wax paper or foil on a flat surface with a layer of paper towels covering wax paper or foil. Pour cooked pumpkin seeds directly onto paper towels and allow seeds to cool. Blot any excess oil with a paper towel and enjoy!
Pumpkin seeds can be eaten by themselves as a snack or added to a salad. You can experiment with different seasonings to change the flavor profile and create your own version of this recipe.
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