Carving your pumpkin for the Fall? Don’t toss the seeds! Roast them for a delicious snack. Here’s how.
- Remove the seeds from the pumpkin.
- They will need to be cleaned–they are pretty messy. Put them in a colander and swish while rinsing them well with cool water. The goal is to remove the bits of pumpkin flesh.
- Next, put the seeds in a pot of salted water and boil for 5 minutes.
- Remove seeds, rinse in a colander and lay them on paper towels or a towel to dry. Pat them the best you can and get them as dry as you can.
- After dried, put them in a bowl and toss them with just a little olive oil (try 1 tablespoon) then lay them in a cookie sheet lined with parchment paper.
- Generously sprinkle garlic salt on them.
- Place them in the oven at 350 degrees to roast.
- Give them a stir after 8 minutes.
- Keeping an eye on them, bake another 4 to 7 minutes, or until brown around the edges.
- Remove from oven, let cool and enjoy! No need to shell this crunchy snack!
Note: I save the scooped-out pumpkin flesh for pies, bread, and cupcakes. Blend and freeze 2-cup portions in freezer bags!
More recipes by Grace Hallenbeck can be found here.
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