Fall has arrived and with it, the pumpkin season. Oh, how I wish I could say along with cooler temps as well but it has been in the high 80's here the past few days. What's up with that? LOL
Around this time of year, there are always pumpkins being carved, and with carved pumpkins come pumpkin seeds, and LOTS of them! After you're done scooping out the insides and making those pumpkin pies, pumpkin butter, pumpkin crunch, or whatever yummy things you will be making, why not make some toasted pumpkin seeds? They are easy and delicious. Well, if you're my daughter they are. Personally, I am NOT a fan! lol
To make toasted pumpkin seeds you will need:
* A pumpkin or two (up to you how many)
* Olive oil or cooking spray if you are watching your diet
Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
Spread the seeds out over the roasting pan, all in one layer. Spray with cooking spray or drizzle with olive oil. Sprinkle with desired amount of salt, which will vary depending on your taste preference.
Bake at 400°F for approximately 20- 25 minutes (mixing them up half way through) until browned to your liking. Remove from the oven and let the pan cool on a rack. Eat or store in an airtight container.