Wednesday, October 21, 2009

Preserving: Roasted Pumpkin Seeds

Well, I couldn't let all those seeds go to waste, so roasting the seeds was the best option. Those two pumpkin produced 2 cups of seeds. Apart from getting them separated from the pulp, the rest was easy.

1 cup pumpkin seeds
1 Tbsp butter melted
salt to taste

Coat seeds well in butter and salt. Place on cookie sheet. Bake at 350 for 15-20 minutes stirring occasionally. Enjoy!

I got distracted so about half of ours burned. Next time I'll be more diligent. But according to Joseph, "The dark brown ones are the best!"

Note: 1 cup of seeds prepared this way is 1000 calories. Great snack if you are hiking in the wilderness. For the rest of us moderation is the key.


Heather L. said...

I had no idea they were so high in calories! I'll watch my intake next time I make them. :)

Jen said...

We burnt a batch of ours too--asked my hubbie to watch them while nursing the baby. Ours were inedible. Lesson learned--check every 5 minutes.

Brooke said...

I hear they are a great source of protein too. Sounds yummy :)

BTW- I ALWAYS burn mine too!