I haven't done much with pumpkin this year on my blog but I did see an article about making toasted pumpkin seeds for a snack in Parade Magazine. Since I happened to still have my Halloween pumpkin sitting on my kitchen table I thought "hmm, maybe I'll make some toasted pumpkin seeds!" I have never tried doing this before so it would be a new and interesting idea. I also thought it would be fun to share it with all of you. So, I proceeded to cut the pumpkin in half and scrape out the seeds (kind of yucky) then I picked off the membranes and washed them off in the kitchen sink. The next step is to spread the cleaned seeds into an oiled baking sheet; dry them in a 300 degree oven for 30 minutes. Take out and toss with 2 Tbsp melted butter and seasonings (for sweet: 1-1/2 Tbsp brown sugar, 1/2 teaspoon ground cinnamon, and a pinch of nutmeg; for savory: 1/2 teaspoon course salt, 1-1/2 Tbsp grated Parmesan cheese, and a pinch of black pepper). Roast at 375 degrees for 7 minutes and you're done!
These pumpkin seeds are easy to make, quick and yummy to eat.
The Creative Cook