Welcome to our “Life of a Pumpkin” series – where we will be deconstructing pumpkins and cooking them up into pure deliciousness.
Part 1: Making Pumpkin Puree
Part 2: Ultimate Pumpkin Bread Recipe
Part 3: Roasted Pumpkin Seeds (below)
Ingredients:
Seeds and pulp that you just scooped from your pumpkins in part 1 of our series
Olive Oil
Salt
Directions:
Preheat oven to 250 degrees F.
Separate the seeds from the pulp. We find it is easiest to accomplish in a big bowl of water. Once you have the seeds separated, lay them out on a pan to dry out for a few hours. Place the dried out pumpkin seeds in a ziploc bag. Drizzle with olive oil and shake a few dashes of salt on the seeds. Shake the bag to evenly coat the seeds.
Lay the seeds on the nonstick pan. Roast for 30-45 minutes, stirring them every 10 minutes or so. You will know they are done when they are a little golden and crunchy.
Store in an airtight container. Can also add different spices for flavors with a flare. The kiddos just love these!
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