Home Cooking: How to roast Pumpkin Seeds

Home Cooking: How to roast Pumpkin Seeds

This week, we decided to carve some pumpkins for Halloween. It turns out I need a lot more pumpkin carving practice—I am not as good at this as I could be.

I bought two large pumpkins, but by the time I finished carving the first one I was done.

I had forgotten about negative space, and the entire middle of my design fell right out. [Luckily, a friend had a quick fix, and helped me use toothpicks to piece it all back together].

I’ve now got one carved pumpkin and one with no design, sitting in my window—but I don’t know what to do with the pumpkins after Halloween is over. Throwing them away seems wasteful. What do you do with your pumpkins? A friend recommended feeding them to chickens, but I don’t have any chickens.

What I do know is what to do with the seeds. My friend passed along a recipe and I’ve been happily eating pumpkin seeds all week.

Pumpkin Seeds Recipe

Ingredients

  • Pumpkin Seeds
  • Butter
  • Your choice of salt, sea salt, garlic salt or chili

Preparation

  1. Gut your pumpkin, put all the guts in a bowl. Use a strainer to get all of the seeds washed
  2. Leave out to dry for 24 hours on a baking sheet
  3. Turn on over to 300 degrees
  4. Cover seeds with butter, salt or whatever you want on top
  5. Cook for 45 minutes
  6. Enjoy!

Author

Amy Nguyen

Amy Nguyen

I feel happy to share my experiences with you about Travel - Food - Life around the world. I hope to inspire you to Live-Love- Laugh :)

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