Pumpkin Seeds

After the annual carving, my friend Amy and I were lamenting (greenies that we are) that so many gourds are wasted on just being decorative. Well, my pumpkins supplied the seeds for the following recipe. If you like popcorn or roasted nuts, you will LOVE these:

Preheat oven to 400 degrees F. Under cold running water, in a colander, rinse

Seeds from at least one large pumpkin

to remove all pulp. While still in the colander, drizzle seeds with about

2 tablespoons peanut oil

and stir to coat. Place parchment paper/Silpat on a rimmed baking sheet. Spread seeds in a single layer over the sheet. If you have too many seeds, use more than one sheet or bake in batches. Sprinkle seeds with

1-2 teaspoons kosher salt (to taste).

Bake for 10-20 minutes or until toasty GBD (golden brown and delicious). Try not to burn your fingers while you wolf them down!!!
If you use cooking spray (but it’s more expensive and less environmentally friendly), you can just spray the seeds after spreading them on the parchment. It is very important to use kosher, not table salt; it is very easy to oversalt with the fine granules of table salt.
Prep time: 5-10 minutes
Total time: 30-45 minutes

Taste [rate 4]
Ease [rate 5]

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