How do I roast pumpkin seeds? It was a question for my husband, who also had fielded other questions from me about holiday cooking that requires reaching into something dark and wet and pulling out the innards. (No thank you on the turkey neck).
But I found a hit with this simple basic recipe, back by popular demand from last season. Share your pumpkin seed recipe with us in comments.
From former Patch colleague Julianna from her childhood recipe:
Enjoy, and happy fall:
- Pumpkin seeds
- 3 tablespoons of butter
- Salt (OPTIONAL: Add additional spices to the butter mixture. Seasoning salt, garlic pepper and red pepper flakes are my favorites.)
Pre-heat oven to 375 degrees. Separate the seeds as you clean your pumpkin. Wash the seeds well and pat them dry with a paper towel. Leave the seeds to dry for about 10 minutes while you prepare your spread. Melt butter in saucepan or microwave. Add desired spices and salt.
Place aluminum foil over a cookie sheet and spread seeds in a single layer. Pour or brush butter/spice mixture over the seeds evenly. Place in the oven. The seeds will begin to brown after 20-30 minutes. Once they achieve a golden brown complexion they are done.