aren't these wonderful? my love of all things pumpkin has really taken a back burner this season (along with exercise, proper sleep, human interaction...) but these are just about as good as it gets I say. This fabulous idea really makes me want to craft.
image stolen from here
and while you are harvesting pumpkin parts, do roast the seeds for a delicious and Fibrous (capital F intended!) snack.
Roasted Pumpkin Seeds
- Pumpkin seeds
- Cooking spray, olive oil, or butter
- Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
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. DO NOT DRY ON PAPER TOWELS.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil. Sprinkle with salt, garlic powder,onion powder, cayenne pepper, cumin, chili powder or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 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.
Note: Pumpkin seeds are also known as pepitas.
you eat the whole thing, shell and all. Provide lots of roughage. Requires water. This recipe also works with Large squash seeds. I tried Banana Squash. Awesome.