When ever we buy a pumpkin, we always save the seeds to roast. We also roast the seeds to butternut squash and spaghetti squash. The seeds may be different sizes, so be sure to watch so they do not over cook.
There are so many different ways to make pumpkin seeds. We did an experiment many years ago where we compared boiling the seeds first and with different oven temperatures. They were all so similar tasting, that we kept with this simple recipe from our friend Miss Krista.
Ingredients
- 3 Tbl butter
- 2 cups pumpkin seeds cleaned of orange strings and washed
- 1/2 tsp garlic powder
- 1/2 tsp seasoning salt
Servings: cups
Instructions
- Preheat oven to 300 degrees Fahrenheit
- Melt butter in large saucepan
- Add seeds and spices; toss to coat
- Spread seeds on a large cookie sheet with sides
- Bake 40 minutes, stirring often, until seeds are browned and crisp.
Recipe Notes
These are also great baked with cinnamon and sugar.
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