Roasted Pumpkin Seeds

I turned a cute little sugar pumpkin’s meat into two loaves of spicy pumpkin bread.  When scooping out the innards, I reserved the goop in order to harvest the seeds for this quick easy and tasty snack.

Ingredients:

  • Pumpkin seeds
  • Salt
  • Butter

Directions:

  1. Scoop out the pumpkin guts into a bowl.
  2. Add water to the bowl of innards.
  3. Dig in with your hands, separating chunks of guts from seeds.  Place seeds on a plate covered in a dry cloth or paper towel and discard the rest of the goo.
  4. Rinse the seeds again and toss any broken or immature seeds.
  5. Heat the oven to 275 degrees.
  6. Spread a pat of melted butter along a baking tray.
  7. Toss the seeds onto the tray, stir to coat with butter and spread into one layer.
  8. Sprinkle salt over the seeds.
  9. Cook 10-30 minutes.  Stir every 5 to 10 minutes.  Seeds are done when they reach a light golden brown color.
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