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Easy Roasted Pumpkin Seeds

If you're going to carve a pumpkin for Halloween, it seems a shame to waste the nut

CARVING A PUMPKIN?
If you're going to carve a pumpkin for Halloween, it seems a shame to waste the nutritious and tasty pumpkin seeds.

Harvesting Pumpkin Seeds:

When you are carving your Halloween pumpkins this year, scoop out the pulp and seeds with a scoop or large serving spoon and place in a bowl. You will need to separate the individual seeds from the pulp, but it is not absolutely necessary to wash or dry them. If you do let the seeds dry out, remember to reduce the roasting time to avoid over-cooking or burning. For saltier pumpkin seeds, let the seeds sit overnight in salted water or boil for ten minutes in salted water before trying the following pumpkin seeds recipes.

Simple Roasted Pumpkin Seeds:
Spray a baking sheet with no-stick vegetable spray. Spread the seeds evenly over the sheet and lightly spray again with no-stick vegetable spray. Roast in the oven at 300° for about half an hour, or until toasted to a golden brown color. Season to taste with salt, garlic salt, seasoning salt or Worcestershire sauce.


Spiced Pumpkin Seeds

Place 2 cups of pumpkin seeds in a mixing bowl. Add 1½ tablespoons of butter or margarine, ½ tsp salt, 1/8 teaspoon garlic salt and 2 teaspoons of Worcestershire sauce; stir to combine thoroughly. Spread on a baking dish or baking sheet and bake at 275° for about 1 hour, or until golden brown, stirring occasionally.
 

Storing Roasted Pumpkin Seeds:
If pumpkin seeds are not eaten with a day or two, store in an airtight container in the fridge for up to six weeks.
 Safe and Happy Halloween To All!!!

 

ritious and tasty pumpkin seeds.

Harvesting Pumpkin Seeds:

When you are carving your Halloween pumpkins this year, scoop out the pulp and seeds with a scoop or large serving spoon and place in a bowl. You will need to separate the individual seeds from the pulp, but it is not absolutely necessary to wash or dry them. If you do let the seeds dry out, remember to reduce the roasting time to avoid over-cooking or burning. For saltier pumpkin seeds, let the seeds sit overnight in salted water or boil for ten minutes in salted water before trying the following pumpkin seeds recipes.

Simple Roasted Pumpkin Seeds:
Spray a baking sheet with no-stick vegetable spray. Spread the seeds evenly over the sheet and lightly spray again with no-stick vegetable spray. Roast in the oven at 300° for about half an hour, or until toasted to a golden brown color. Season to taste with salt, garlic salt, seasoning salt or Worcestershire sauce.

Spiced Pumpkin Seeds

Place 2 cupsIf you're going to carve a pumpkin for Halloween, it seems a shame to waste the nutritious and tasty pumpkin seeds.

Harvesting Pumpkin Seeds:

When you are carving your Halloween pumpkins this year, scoop out the pulp and seeds with a scoop or large serving spoon and place in a bowl. You will need to separate the individual seeds from the pulp, but it is not absolutely necessary to wash or dry them. If you do let the seeds dry out, remember to reduce the roasting time to avoid over-cooking or burning. For saltier pumpkin seeds, let the seeds sit overnight in salted water or boil for ten minutes in salted water before trying the following pumpkin seeds recipes.

Simple Roasted Pumpkin Seeds:
Spray a baking sheet with no-stick vegetable spray. Spread the seeds evenly over the sheet and lightly spray again with no-stick vegetable spray. Roast in the oven at 300° for about half an hour, or until toasted to a golden brown color. Season to taste with salt, garlic salt, seasoning salt or Worcestershire sauce.

Spiced Pumpkin Seeds

Place 2 cups of pumpkin seeds in a mixing bowl. Add 1½ tablespoons of butter or margarine, ½ tsp salt, 1/8 teaspoon garlic salt and 2 teaspoons of Worcestershire sauce; stir to combine thoroughly. Spread on a baking dish or baking sheet and bake at 275° for about 1 hour, or until golden brown, stirring occasionally.
 

Storing Roasted Pumpkin Seeds:
If pumpkin seeds are not eaten with a day or two, store in an airtight container in the fridge for up to six weeks.

 Safe and Happy Halloween To All!!!


 of pumpkin seeds in a mixing bowl. Add 1½ tablespoons of butter or margarine, ½ tsp salt, 1/8 teaspoon garlic salt and 2 teaspoons of Worcestershire sauce; stir to combine thoroughly. Spread on a baking dish or baking sheet and bake at 275° for about 1 hour, or until golden brown, stirring occasionally.
 


Storing Roasted Pumpkin Seeds:
If pumpkin seeds are not eaten with a day or two, store in an airtight container in the fridge for up to six weeks.

 

 Safe and Happy Halloween To All!!!