Sunday, October 21, 2012

Crunchy Pumpkin Seeds

   One of my favorite parts of Halloween is baking all of the pumpkin seeds I get from carving my pumpkin. When cooked properly, these crunchy, salty seeds can be quite addicting! Here's a simple recipe on how to make your seeds a tasty hit with any crowd!

You'll need:

A Pumpkin
Butter (or margarine) 


1. Preheat your oven to 330 degrees.
2. Carve a hole at the top of your pumpkin to remove the insides.

3. Separate the seeds from the "guts."

4. Melt 1 stick of Margarine (or butter) in a glass measuring cup or bowl in the microwave until it is melted. Remove it about every 15 seconds to stir. (NOTE: You may need more butter depending on how many seeds you have. I use this amount for the seeds from 1-2 giant pumpkins.)
5. Pour the butter into the bowl of seeds and stir well.
6. Measure 1 Tablespoon of salt and pour into the bowl of seeds and stir well. (NOTE: Again, you may need to adjust how much you use depending on how many seeds you have and how salty you want them.)
7. Pour the bowl of seeds onto a baking sheet and spread them out so that they are all mostly flat on the sheet.
8. Bake for about 55 minutes.

A few extra tips:

1. We also included the seeds from a butternut squash we had used for making soup from the day before. These seeds are much smaller and harder to separate, but they turn out very tasty and can be used to add some crunch to your soup.
2. Another tasty seasoning to add to your seeds once they are on the baking sheet is Lawry's Seasoned Salt. Yum!

1 comment:

  1. Holy cow do those look good! We'll be cooking our seeds up this weekend. I like to add sugar in them as well. It gives them a kettle corn like taste.