Wednesday, October 30, 2013

Happy Halloween! Toasted Pumpkin Seeds

Every year, I look forward to going to the pumpkin patch and finding a pumpkin so I can toast the seeds! This year, my family got 3 pumpkins, and two of them ended up being pie pumpkins, but I'll save the pie pumpkin recipe (Pumpkin Chickpea Lentil stew) for another post! Here's how I toast my seeds.

(I love this kid!)

Toasted Pumpkin Seeds

pumpkin seeds, leave some pulp


(Here's us, gutting the pumpkins.)

Preheat oven to 400-425. (I almost burned down the house...again.)
Sautee in a large frying pan the seeds along with a good amount of butter. I think I used about 2T. And salt. Lots and lots of salt.

(Here's the seeds and the gobs of butter.)

I would sautee them a good 5 minutes or so, until it's not uber buttery in the pan anymore. Then spread them out on a cookie-ish pan (I like to use the ones with the sides so they don't escape.)

(Seeds ready for the oven.)

Bake for 7ish minutes, flip, and bake 6ish minutes more. Like I said before, I nearly burned down my house. Maybe play with the temp and time. Maybe less time, because the high temp gets them nice and dry!

(Gorgeous toasted seeds, ready for consumption.)

(Here is a photo of our carved pumpkins.)

1 comment:

  1. If you burn your house down can you all come live over this way, please? I love your very technical cooking terms: "gobs" and "uber buttery" and "6ish."