Happy Halloween! Hope you all have a fun filled night. We got a pumpkin to put out on the porch and as always I wait until the last minute carve the pumpkin and roast the seeds. We waited until last minute because it’s been so warm lately and I wanted the pumpkin to last. Anyway, Joe got tired of waiting and carved the pumpkin and brought me the seeds. I love roasted pumpkin seeds so I separated them from the pulp, washed them and set them out on a newspaper to dry. Glad I did because they turned out crunchy, light and salty and now I can’t stop munching on them.
I measured out what seeds I had and it came out to 1 cup. I wanted to season them with something other than just plain salt so I added some Half-Sharp Paprika, Onion and Garlic Powder to make a seasoning mix. And to bind it all together I’m going to melt 1 1/2 tablespoons butter.
Roasted and Seasoned Pumpkin Seeds
1 cup Pumpkin Seeds, washed and dried on a newspaper
1 1/2 tablespoons Unsalted Butter, melted
1 teaspoon Salt
1/2 teaspoon Half Sharp Paprika or Cayenne Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
Preheat oven to 300 degrees.
Pour melted butter into a bowl with pumpkin seeds and stir. Mix together the salt, paprika, onion and garlic powders and sprinkle about half of the mixture onto the pumpkin seeds. Stir together to coat all the seeds. Place pumpkin seeds on a cookie sheet lined with aluminum foil. Spread the seeds single layer so that they don’t clump together.
Roast at 300 degrees for a total of 20 minutes. Check the seeds after 10 minutes and give them a stir.