When you are ready to throw out your pumpkins, save the seeds first! Toasted pumpkin seeds make a great snack. Casey wanted to me to make these so badly that he even did all the work of removing them from the pumpkin himself!
Ingredients:
Pumpkin seeds
Olive oil
Kosher salt
Garlic powder
Cumin
Chili powder
Cayenne pepper
Directions:
Remove the seeds from the pumpkin and discard the stringy bits. Its okay to have some of the pumpkin strings on the seeds but you want to remove most of them. Toss the pumpkin seeds with olive oil until well coated. Add kosher salt, garlic powder, cumin, chili powder and cayenne pepper to taste and toss until all the seeds are evenly coated.
Spread out the seeds on a cookie sheet and bake in a 300 degree oven for 45 minutes. Toss the pumpkin seeds halfway through cooking. Store in an airtight container for up to 3 months.
2 comments:
These look so tasty. Now all I need is someone to help me scoop them out of the pumpkin!
@Susie Ha! Yes, that is the most important part!
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