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Roasted Pumpkin Seeds
in Diana's Recipe Book
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|Servings: Makes 4 (1/2 cup) servings|
After you've scooped out the seeds and stringy stuff from your pumpkin, keep the seeds, clean them and use them for roasting. Enjoy snacking on these while sitting around a warm fire during those chilly autumn nights or why not serve them as a Thanksgiving snack before the big meal.
1 cup pumpkin seeds, cleaned
1 tablespoon butter, melted
1/4 teaspoon salt
Heat oven to 350 degrees F/180 degrees C. Combine pumpkin seeds, butter and salt in medium bowl.
Place mixture onto ungreased 15 x 10 x 1-inch jelly-roll pan. Bake for 30 minutes, stirring every 10 minutes, until seeds are dry and begin to brown.
Makes 4 (1/2 cup) servings.
|Date: October 10, 2006|