Yum. A taste of fall. Roasted Pumpkin Seeds! Soooo delicious! |
First, cut the top off your pumpkin. |
Pull the “lid” off. |
Pull out the seeds with your hand. This gets messy! When Nathan gets older, I’ll have him do it : )! |
Separate out the sticky seeds, placing them into a bowl. |
Give the seeds a bath with cold water. |
After a few minutes swishing the seeds around, the orange pumpkin goo should just separate off the seeds. |
Spread your seeds out on wax paper or parchment paper and allow to air dry for about 24 hours. |
Set aside dry seeds in a bowl. My 2 large pumpkins yielded about 4 Cups of delicious seeds! |
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. |
I melted my butter, added the oil, and then spices. Stir well. Toss together with seeds, coating them well. |
When they look this yummy, take them out of the oven. |
And go ahead and eat them warm like I did! I couldn’t wait! |
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? |