The other night I decided to make a pumpkin pie and thus had some pumpkin seeds on hand. These are amazing and insanely addicting! I used the seeds from a small pumpkin so it really wasn’t much more than a cup or so. I’m looking forward to roasting another pumpkin so I can roast more seeds!
I found this quick and easy recipe from VegCooking.com (I made a half recipe since I didn’t have enough seeds but I mistakenly used the full amount of butter. I had to bake them for a bit longer but they were really good with the extra butter!)
1 qt. water
2 Tbsp. salt
1 Tbsp. Earth Balance margarine, melted
1 tsp. cracked pepper
• Preheat the oven to 250°F.
• Discard any cut seeds, then remove the stringy fibers from the remaining seeds.
• In a medium pot, combine the water and the salt. Bring to a boil.
• Add the seeds and boil for 10 minutes. Drain and dry.
• Place in a bowl and combine with the melted Earth Balance and the pepper.
• Spread the seeds on a baking sheet. Stirring every 10 minutes, bake for 30 to 40 minutes, or until crisp and golden brown.
