A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, October 6, 2011

Roasted Pumpkin Seeds

After snacking on roasted pumpkin seeds made by my niece, Sally Schmidt, I made a mental note to myself that I must make these for myself.    Her method is simple and the results are addicting!
Roasted Pumpkin Seeds
Select a large pumpkin. Cut in half lengthwise (unless you are using it for a jack-o-lantern) and remove the seeds.
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a foil-lined baking sheet and sprinkle with garlic salt (or plain salt, or any seasoned salt).  Toss to coat.  Roast at 250 degrees for approx. 1 hour.  Stir every 20 min or so.
  Snack away!

No comments:

Post a Comment