Pumpkin Seeds 5 Ways: Classic for Pumpkin and Squash,as seen on Food Network[/caption]
Have you ever roasted pumpkin seeds? If not, you are in for a tasty treat! Throw them on a salad or eat them as a snack; they are soooo good! Here are some ideas to get you going or add anything that sounds good to you! DIRECTIONS: Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick. Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes. - Sweet Toss with cinnamon and sugar (do not use salt in step 4). - Indian Toss with garam masala; mix with currants after roasting. - Spanish Toss with smoked paprika; mix with slivered almonds after roasting. - Italian Toss with grated parmesan and dried oregano. - Barbecue Toss with brown sugar, chipotle chile powder and ground cumin. Read more at Food Network