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Sensational Seeds

Top off your pumpkin-carving fun with homemade roasted pumpkin seeds.

When fall arrives, finding the perfect pumpkin is the goal of the season. Will the pumpkin your family chooses be big or tiny? Do you prefer them tall and skinny or short and wide? How about the pumpkin color? Will you come home with a traditional orange pumpkin or go a different route with a white or green pumpkin?

 

Whatever size and shade of pumpkin you choose, whether you go to the local pumpkin patch, the grocery store or grow your own, be sure to scoop out the seeds and roast them up for this family-pleasing snack. Simply add butter and salt or try some of our seasoning mixes. Roasting and eating pumpkin seeds make a great ending to a day carving the perfect jack-o’-lantern.

 

Buttery Roasted Pumpkin Seeds

 

Makes 4 servings

Prep time: 30 minutes

Cook time: 30 minutes

1 ½ cups pumpkin seeds from a fresh pumpkin, pulp removed, washed and patted dry

2 Tablespoons butter, melted (do not use margarine)

½ teaspoon kosher salt

1. Preheat oven to 300°F.

2. Toss cleaned, whole pumpkin seeds in a bowl with melted butter and kosher salt.

3. Spread the seeds in a single layer on a baking sheet and bake for 45 minutes, stirring every 15 minutes so both sides get toasted.

4. Cool slightly and serve warm. Store leftovers in a sealable bag or jar and enjoy at room temperature.

 

Favorite Variations

Buttery Roasted Pumpkin Seeds taste great, but also try spiced up pumpkin seeds with some of these combinations. Toss 1 ½ cups cleaned pumpkins seeds with the seasonings and bake as directed above.

 

Savory

2 Tablespoons butter, melted

½ teaspoon garlic salt or powder

1 teaspoon Worcestershire sauce

 

Lemony Pepper

2 Tablespoons butter, melted

½ teaspoon lemon pepper

 

Fall Flavors

2 Tablespoons butter, melted

½ teaspoon cinnamon

¼ teaspoon each: ground ginger, ground allspice and salt

 

Written and photographed by Kristen Doyle

 

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