Roasted Pumpkin Seeds

Pumpkins are one of the most versatile vegetables– this recipe shows you how to roast and flavor your own pumpkin seeds; nothing goes to waste! Perfect if you don't know what to do with the left-overs from your Jack-o-lantern carving.

I prefer the extra spicy myself, but the plain is just as good.

How to Roast Pumpkin Seeds

What you’ll need: - Raw pumpkin seeds (separated the seeds from the pumpkin flesh) - Sieve or strainer - Baking Sheet - Ingredients as below

Step 1: Put raw pumpkin seeds in a strainer or sieve and wash them well. Let them strain the water for 10 minutes. Step 2: Spread them on a baking sheet and dry them in a warm oven (120-150’F) for 10 minutes. Remove from the oven. Step 3: Preheat oven to 275’F. Spread the seeds evenly over a cookie sheet and lightly baste the seeds with seasoning as below. Once seasoned, bake for about 30-50 min in the preheated oven, stirring every 5 minutes, until crisp, dry and golden brown.

Variations:

Salted Pumpkin Seeds: 2 cups dry pumpkin seeds, 2 tablespoons melted butter, 2 teaspoons salt Salt and Vinegar Pumpkin Seeds: 2 cups dry pumpkin seeds, 2 tablespoons melted butter, 1 teaspoon vinegar, 1 teaspoon salt

Cinnamon-Sugar Pumpkin Seeds: 2 cups dry pumpkin seeds, 1 tablespoon melted butter, 1 tablespoon brown sugar, 1⁄2 teaspoon ground cinnamon, 1⁄4 teaspoon salt, 1 tablespoon white sugar.

Pepper and Lime Pumpkin Seeds: 2 cups dry pumpkin seeds, 2 tablespoons melted butter, 2 teaspoons lime juice, 1 teaspoon pepper, 1 teaspoon salt (I sprinkled extra cayenne at the end—I LOVE spicy) Extra Spicy Pumpkin Seeds: 2 cups dry pumpkin seeds, 2 tablespoons melted butter, 1 teaspoon Tabasco sauce, 1 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper