A partial repost, in an attempt to collect all of my recipes from the far reaches of the intertubes and post them all in one place.
Roasted Pumpkin Seeds.
Save all the seeds and guts from your carving adventure. Carefully separate the seeds from the orange goo. This can take a while, but time spent here is worth it. Rinse the seeds in cold water several times until the water is clear and the worst of the guts have gone down the drain. Stir in salt. I use Kosher salt until you have a kinda slimy salty pot of seeds. Spread them in one layer on a jelly roll pan. Bake at 250 F until all of the water is dry and there is a salty crust on the seeds. Test one. They should be lightly toasted and not have that “green seed” taste. It is OK if they get brown. You decide on the degree of doneness. Let ‘em cool and eat, if you can wait that long.
Oh my goodness...you're a patient woman!
ReplyDeleteYou should have seen us last year... we collected all the seeds from the group pumpkin carving at church. There was a HUGE pot of seeds. But they were tasty.
ReplyDeleteI didn't have the heart or energy to do that again this year.