Halloween is almost here and my husband did his annual pumpkin carving this past weekend. He was kind enough to save me the seeds.
Every year, I roast the seeds the same day that the pumpkin is carved. But I had read that they are better if you dry them out really well before roasting. So this year, after rinsing them, I dried them overnight. I'm so glad I did. I've noticed in the past that sometimes they were a little chewy on the inside. But this year, they were perfect. If you can resist the urge to roast them right away, I recommend drying them overnight, or a least several hours.
Every year, I roast the seeds the same day that the pumpkin is carved. But I had read that they are better if you dry them out really well before roasting. So this year, after rinsing them, I dried them overnight. I'm so glad I did. I've noticed in the past that sometimes they were a little chewy on the inside. But this year, they were perfect. If you can resist the urge to roast them right away, I recommend drying them overnight, or a least several hours.
Ingredients
1 1/2 cups pumpkin seeds
1 teaspoon olive oil
Salt and pepper, to taste
Cayenne pepper, to taste (optional)
Directions
Preheat the oven to 350 degrees. Line a baking pan with foil and spray with cooking spray. Set aside.
Place pumpkin seeds in a small bowl. Add olive oil, salt, pepper and cayenne. Mix thoroughly until the seeds are evenly coated. Spread seeds into a single layer on the prepared baking sheet.
Bake for approximately 20 minutes or until lightly browned.
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