What are you going to do with all the pumpkins you have hanging around that you didn't carve?
Last year, I pureed them all up and canned the fruit. I'm not sure I'll do that this year because although it wasn't a huge amount of work, it was a process that I'm not sure I want to endure again this year. Perhaps I'll use them in my pumpkin pies at Thanksgiving though - and some pumpkin custard, which is a favorite of mine.
But today, we made roasted pumpkin seeds. There are loads of recipes out there for these using a variety of different ingredients. Our favorite is this:
Roasted Pumpkin Seeds
2 cups pumpkin seeds (preferably dried overnight)
1 1/4 tsp worchestershire sauce
1 tbsp melted butter
1 1/4 tsp salt
Spray a baking sheet with non-stick spray (important!). Combine seeds with other ingredients and mix well. Spread the seeds onto a single layer on the baking sheet and put into a preheated oven at 250 degrees. In my convection oven with the setting on "roast" it took only an hour. It may only take slightly longer if you dry the seeds over night. If they are wet from the pumpkin, it may take as long as 2 1/2 hours. They're done when they're dry and crunchy.
Tuesday, November 4, 2008
Roasted Pumpkin Seeds
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2 backward glances:
hey amy! i love roasted pepitas, too! hehe. a month or so ago i helped a friend cut up TONS of pumpkins so she could steam and freeze the "meat." she got about 40 cups!! and she let me keep all the seeds, which was about 8 cups worth. so, i cleaned them up, dried them gently overnight in my dehydrator and then toasted them!
your recipe sounds a lot like a sweet and savory one i tried. it was basically the same thing except it had a little brown sugar in it as well. i also did a tamari one, a sugar & spice one, and a super hot spicy one for the hubby. lol.
hope you enjoy them! they're super healthy!! and your recipe is sugar-free, so that's even better :)
You posted the recipe that we used to use when you were a child. That was very special to me, to know that you have it and still use it.
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