Yummmm Salty, Crunchy Pumpkin Seeds…….is there anything better? It should be a crime to just throw away the pumpkin seeds when you carve your pumpkin, it does take a little time to sort through all the pumpkin guts but so worth it.
The way I make my seeds is super simple, I’m sure there are lots of yummy seasonings you can add to yours but I like mine just roasted and salted. I’ll show you how I roast my pumpkin seeds. Just a warning, you can get a stomach ache from eating too many, trust me I’ve done it.
The first step is to separate the seeds from all the guts in the pumpkin. I’m very meticulous about getting every seed clean so it takes some time. If you don’t like touching slimy stuff, I’m not quite sure what to tell you, gloves maybe?
Since we are talking pumpkins you might like these pumpkin related articles:
Did you know you can roast other seeds besides pumpkin, you can roast butternut or spaghetti squash seeds. They are smaller but you still follow the same recipe. Add so garlic salt or paprika to give it a different flavor. We eat lots of squash in the fall, so we don’t have to wait for Halloween to have our roasted seeds.
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