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| Yum. A taste of fall. Roasted Pumpkin Seeds! Soooo delicious! |
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| First, cut the top off your pumpkin. |
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| Pull the “lid” off. |
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| I’m going to bake down this pumpkin, so I cut down both sides to make two halves. This way, cleaning the seeds out becomes easier. However, if your pumpkin is bound to be decorated or carved, omit this step. |
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| Pull out the seeds with your hand. This gets messy! When Nathan gets older, I’ll have him do it : )! |
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| Separate out the sticky seeds, placing them into a bowl. |
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| Give the seeds a bath with cold water. |
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| After a few minutes swishing the seeds around, the orange pumpkin goo should just separate off the seeds. |
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| Spread your seeds out on wax paper or parchment paper and allow to air dry for about 24 hours. |
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| Set aside dry seeds in a bowl. My 2 large pumpkins yielded about 4 Cups of delicious seeds! |
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| Grab your seasonings. In the past, I’ve always just coated my seeds with olive oil and sea salt and baked, but thanks to THIS recipe, I decided to upgrade them a bit. I used 3 T butter, 2 T olive oil, 2 tsp garlic salt, and 1 tsp seasoned salt. |
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| I melted my butter, added the oil, and then spices. Stir well. Toss together with seeds, coating them well. |
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| Lay seeds out in one layer on plain cookie sheet. I had so many seeds, it took me two batches to cook them all. Bake at 300 degrees for about 30min. My oven likes to burn everything, so I had to bake mine at 225 degrees for about 20min. It doesn’t really matter, except to watch them! They can overbake easily. |
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| When they look this yummy, take them out of the oven. |
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| And go ahead and eat them warm like I did! I couldn’t wait! |
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| And here’s a sneak peak of what I did yesterday in Nathan’s room…while holding him in my other arm. What do you think I’m about to do? |
