Roasted Pumpkin Seeds
Tomorrow is Halloween and I'm doing all things Fall today. We carved our pumpkin last night with the boys. Ben wanted our pumpkin to have a Darth Vader face...that didn't happen. But none the less, our toothy Jack-O-Lantern is sitting on our porch. While the boys did that, I had the joy of harvesting all those delicious seeds. I love pumpkin seeds. LOVE THEM! There are so many crazy recipes out there. I would love to try them all! BUT I was craving a simple classic recipe. Just plain old garlic salt and pepper. I guess the garlic salt gives it some depth. I like to put garlic in everything so it's only natural.
Roasted Pumpkin Seeds
- Cleaned pumpkin seeds, patted dry
- Olive oil or melted butter
- Salt and pepper to taste (I went with garlic salt, but feel free to go plain)
Preheat your oven to 350 degrees. Coat your pumpkin seeds. For every cup of pumpkin seeds, use 2 tsp of olive oil or butter. I always use olive oil but went with melted butter this time to try it out. Then salt and pepper to taste. I totally eyeballed it. Spread them out on a baking sheet. I lined mine with tin foil and gave it a light spray with some coconut oil. Bake at 350 for about 15-20 minutes. I set my timer for 15 minutes, gave them a good stir, then put them in for the remaining 5 minutes. Then just let them cool!
From my husband, and I quote..."These may be your best ones yet".
Now to go get more pumpkins so I can make more.
Enjoy!
Love, Nikki
