Friday, October 28, 2011

Roasted Pumpkin Seeds

Every year, we carve a pumpkin, but every year I bypass roasting the seeds. I have only roasted pumpkin seeds once before - when The Boy was still a baby. Although Mr. LH and I enjoyed them, Elder Boy didn't seem to care for them (and The Boy was too young to try them) so it was never a priority for me to pick out the seeds from our pumpkin goop to roast them.

This year, while carving our pumpkin, I mentioned roasting the seeds and The Girl (with her hands playing in the goopy pumpkin innards) perked up with curiosity. She wanted to try them and patiently picked out every last pumpkin seed for me to roast.

I rinsed them, soaked them and drained them...

and the following day, while the "Pickles" were outside playing in the snow, I roasted them.

I mixed the seeds with a small bit of vegetable oil, spread them out on a baking sheet lined with foil, sprinkled them generously with garlic salt (you could also use plain salt, kosher salt, sea salt, seasoning salt, etc) and put them in the oven at 300 degrees for about 30 minutes (stirring halfway through the baking process). I'm sure there are other ways to make them, but I was winging it.

The seeds tasted very good. I ate a couple handfuls before the "Pickles" even got a chance to try them. The Girl said they were "okay good" (at first she said they tasted like fried chicken skin...) and The Boy gave them a thumbs up!

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