Roasted Pumpkin Seeds

Time: 20 min. prep + 30 minutes baking
Yield: 2 cups 
Recipe from My Dear Mother

Seeds from 1-2 carving pumpkins (about 2 cups) 
3 Tb olive oil
1 tsp Lawry's Seasoned Salt
1/4 tsp sea salt

1. Pre-heat your oven to 400 degrees. 
2. Grab 1-2 carving pumpkins. Cut the tops off and scoop out the seeds and pumpkin pulp (the guts, baby). Place them in a large bowl. 
3. Remove as much of the pulp from the seeds as you can and place them in a colander. Run cold water over the top of the seeds for several minutes. This will help the pulp detach from the seeds more easily. 
4. Place the seeds on a large cookie sheet and pat them dry with some paper towels. 
5. Drizzle 3 Tb olive oil over the seeds. 
6. Sprinkle 1 teaspoon seasoned salt and 1/4 teaspoon sea salt over the seeds. Give them a nice stir to combine. 
7. Pop them in the oven and let them roast for 20-30 minutes or until they are golden brown.

Allow them to cool and enjoy! Store in an airtight container. They will keep for several weeks. 

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