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 Roasted Pumpkin Seeds
by: Sharon Rowe, CEO & Chef of ECOBAGS.COM One of our family traditions is pumpkin carving. We do it every year. In addition to having jack-o-laterns
(some scarey, some fun, others political) on our front porch, welcoming neighborhood children, we save the seeds and make a delicious, crunchy snack.
- Before carving your pumpkin, cut off the top and scrape out everything inside.
- In a large bowl separate the seeds from the stringy, sticky, gooey pumpkin meat. It's a messy job but it's a lot of fun.
- Rinse the seeds thoroughly and dry them off with a towel. Remove as much liquid as possible.
- Preheat the oven to 350 degrees F.
- Put the seeds into a mixing bowl and coat with olive or canola oil (I prefer olive oil) and sea salt. Other versions include: Add ground black pepper, red pepper, curry, any other seasoning. A member of our team, Fraser suggests using olive oil, honey, sea salt, cayenne pepper, & paprika (yum)
- Spread the seeds out on an oven sheet, all in one layer. Make sure seeds are not on top of one another.
Bake for 10-20 minutes. Check for browning. Turn when needed. If you're making them Halloween night, don't get distracted by trick n' treaters at your doorway because the seeds will burn!
- They will expand slightly, but when browned to your satisfaction (I like it a little burnt) - remove from oven and let cool before eating.
- Crunch and munch. It's ok to eat the outside shell.
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