Halloween is coming, and the autumn harvest is underway.
Have you picked your pumpkin yet?
Pumpkin-carving is a Halloween highlight, as folks create
jack-o-lanterns to adorn porches, front steps, balconies, ledges, and other
spots. Of course, roasted pumpkin seeds are a perennial favorite treat.
Here’s how to make delicious roasted pumpkin seeds at home.
Cut the lid off the pumpkin, and pull out the pulp. Separate
the seeds, and wipe off the stringy pumpkin pulp. Place the seeds in a strainer
or colander.
Wash the pumpkin seeds before setting them on doubled paper
towels. Blot them dry with additional paper towels.
Preheat the oven to 300 degrees (F).
Melt two tablespoons of margarine (or olive oil) in a large
frying pan or skillet. Stir in one tablespoon of sea salt (or regular table
salt).
Add pumpkin seeds (about two cups). Saute for a few minutes
over a medium heat until seeds are shiny and well-coated.
Spread the pumpkin seeds in a single layer on a large baking
sheet. Bake for 25 minutes at 300 degrees (F).
Use a spatula to remove pumpkin seeds to a large platter.
Allow them to cool (to the touch) and crisp before eating this yummy Halloween
favorite treat.
If desired, toss pumpkin seeds with your choice of
flavorings, such as cinnamon, curry powder, garlic, taco seasoning, or even
grated Parmesan cheese.
Image:
Pumpkin Patch Pile by
Loadmaster
Creative Commons
Licensing
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