Headed to the pumpkin patch this weekend? Don’t throw out the seeds so fast. Use them to make some tasty seeds.
Do you have a favorite recipe to share ?
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
I don’t know about you… But I can always use a new recipe.
I’m really looking forward to Mr. Foods Blue Ribbon Casseroles Recipe ebook collection. I’m constantly looking for a new ways to change things up a bit on the dinner menu. With school back in full swing, casseroles are easy to prepare ahead of time and warm up when everyone finally gets home.
Currently you can receive 5 different ebooks from Mr. Food for FREE.
PDF 
