http://www.hvmag.com/Hudson-Valley-Magazine/October-2011/Pumpkin-Recipes-Roasted-Pumpkin-Seeds/
1½ cups pumpkin seeds
2 Tbsp olive oil or non-stick cooking spray
1 tsp salt
Separate seeds from pulp and strings. Rinse in water and pat dry
Toss dried seeds in olive oil and place in a single layer on baking sheet lined with parchment paper. (Or lay flat on baking sheet and spritz with cooking spray.) Season with salt
Place in 325ยบ F oven, stirring often to ensure even browning until a pleasant aroma is apparent (approx. 25 min.)
Remove immediately and transfer to pan or plate to cool. May be stored in air-tight container for a few days
As usual, they turned out yummy! We made sure to keep a good eye on them, and when they started to turn color we pulled them out! These will always be on my keeper list! Our pumpkins turned out pretty good too! The kids had lots of fun!
No comments:
Post a Comment