Roasting Pumpkin Seeds

In Yesterday's Post we pureed some pumpkin for making pies later and urged you not to discard the seeds.  First you'll want to save some seeds for next year's pumpkin crop.  But we like to eat a bunch of the seeds.  When you scoop the seeds and 'guts' out of the pumpkin, separate out as much of the stringy stuff as you can. I measured the amount of seeds that we had and it was about 1 1/2 cups of seeds. Perfect.

Pumpkin Seeds put aside for roasting

Other than pumpkin seeds, all you need is butter and salt.  Melt a couple of teaspoons of butter.

Melted butter

Pour the melted butter over the seeds...

Sprinkle some salt over the buttered pumpkin seeds and stir it up to mix the seeds, butter and salt all together.

Then spread the seeds out on a baking tray as evenly as you can.

Ready for the oven

Preheat your oven to 350 degrees and once it is warm, place the baking tray full of seeds into the oven.  Bake them for about 45 minutes.  You'll see them getting golden brown and smelling great.

Yep, these pumpkin seeds are roasted and ready to eat!

Roasted Pumpkin Seeds

This is a great snack and it is a shame that many people forget about how good roasted pumpkin seeds are and how easy they are to make and eat!  You don't even need to remove the seeds like you do eating sunflower seeds - you can eat the entire pumpkin seed.  So crispy, buttery, salty and good!