it’s october and time to harvest my pumpkins in the backyard. I usually have mixed results with the seeds, so I’m gonna try a recipe my friend Kate shared with me:
TOASTED PUMPKIN SEEDS
1 Quart of water
2 T. Salt
2 C. Pumpkin Seeds
1 T. Unsalted Butter
Preheat oven to 350 degrees. Bring water and salt to a boil. Add Seeds and boil for 10 min. (or 15 if large).
Combine seeds and butter in a roasting pan or cookie sheet and toss until butter is melted and seeds are evenly coated.
Roast for 25-45 min or until seeds are crisp and golden, stirring and tossing often.
Cool the seeds and pack in an airtight container.
I’ll post my pumpkin cookie and pumpkin roll recipes another day.