Roasted Pumpkin Seeds and Pumpkin
- Ready In:
- 1hr 25mins
- Ingredients:
- 4
- Serves:
-
1-4
ingredients
- 1 quart water
- 2 tablespoons salt
- 2 cups pumpkin seeds
- 1 tablespoon unsalted butter, melted
directions
- Cut pumpkin in half and scoop out seeds.
- Place cut pumpkin side down on baking dish (which you have added enough water to cover pan 1/4 inch).
- Place in 350 degree oven and bake until pumpkin is soft.
- Remove from oven and scoop pumpkin out of skin.
- Freeze for later use.
- For the seeds: Preheat oven to 250.
- Pick through seeds and remove any cut seeds.
- Remove as much of the stringy fibers as possible.
- Bring the water and salt to a boil.
- Add the seeds and boil for 10 minutes.
- Drain and spread on a kitchen towel and pat dry.
- Place the seeds in a bowl and toss with melted butter.
- Spread evenly on a large cookie sheet or roasting pan.
- Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.
- Stir every 10 minutes, until crisp and golden brown.
- Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat (let's get real -- these puppies will be gone before they make it to the refrigerator).
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.