I just baked pies, roasted seeds and simmered sauces for the past few hours. Honestly, I’m exhausted. I’m going to escape to the couch with a glass of ice water and a handful of seeds soon, but first here’s a roasted pumpkin seed recipe. Use this for your summer pumpkins or when October comes, you’ll be set. Either way, these little guys are delicious and a great snack. I like them on top of soup too.
Full recipe behind the cut.
2 cups of pumpkin seeds
3 tablespoons of butter
pinch of sea salt
Preheat oven to 300 degrees.
Melt butter in bowl and mix with salt. Then add seeds and mix together.
Bake for 45 minutes, stirring the seeds twice during this time.
Cool and eat up!
If possible, leave your seeds out to dry for 24 hours – this will make any leftover guts easy to separate from the seeds:
Make your butter/salt mixture:
Mix it all around:
Put on tray and spread around so they aren’t all on top of each other.
Bake for 45 minutes.. get ready for an amazing smell..
After 45 minutes, your roasted pumpkin seeds will be ready. Just let them cool a bit.
Throw in a bowl, snack away. Keep them in a Tupperware container or sealed bag.