Wednesday, November 23, 2011

How to Roast Pumpkin Seeds

This will be my last post this week, but I'm leaving you with a quick lesson on toasting your pumpkin seeds. Because you've already baked your pumpkin and you're going to make that pie, right? Right. Roasting the seeds is very simple, and hardly a recipe.

I hope you have a good Thanksgiving with friends and family. If you're still looking for inspiration, try here or here or maybe here. And, if I do say so myself, these cinnamon buns and chocolate cake would also be lovely.

How To Roast Pumpkin Seeds 

Once you've scooped out the seeds and goop from your pumpkin, separate the seeds from the strings.

Preheat your oven to 325F. In a small pot, bring a few cups of water to a boil. Add the seeds and boil for about 10 minutes. Remove from heat, drain off the water, and pat the seeds dry with a towel. Toss the seeds with a tablespoon or two of your favorite vegetable oil and spread them in a single layer on a cookie sheet.

Bake for 25ish minutes, or until they look slightly toasted. Allow them to cool and store in an airtight container. Use them for garnishing salads or just for snacking.

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