When you carve out your pumpkins this year, don't toss the seeds away! Roasted pumpkin seeds can be seasoned in a number of ways, and are a great Autumn snack! I like mine to have a little kick to em, but if that's not your style, you can put in less cayenne or take it out entirely. Plain salted pumpkin seeds are also delicious!
As promised, here is the spicy pumpkin seed recipe that I used this year!
Spicy Roasted Pumpkin Seeds
Ingredients:
1 1/2 cups pumpkin seeds
1 tbsp melted butter (olive oil or vegetable oil will also work)
salt
garlic powder (optional)
cayenne pepper (optional)
onion powder (optional)
cajun seasoning (optional)
1 tsp of Worcestershire (optional)
Directions:
Begin by preheating your oven to 300 degrees Fahrenheit.
Pull all of the strings and pulp off of your seeds, then rinse and drain them.
Lay the seeds out on a paper towel and lay another paper towel on top. Press down gently on top of the seeds to get rid of excess moisture.
Toss pumpkin seeds in a medium sized bowl with the melted butter and seasonings of your choice.
Spread pumpkin seeds in a single layer on a baking sheet. (I did some fine-tuning of this after I took the picture, make sure you don't have clumps of pumpkin seeds, spread them out as evenly as possible so they bake evenly.
Bake for about 45 mins, stirring every 10 mins or so, until golden brown. After they have been in the oven 30 mins, check on them every 5 mins to make sure they don't burn. Mine came out a tad overdone, because I did not do this. I honestly don't mind, but in the future, I will definitely keep a better eye on them.
Let cool on baking tray, then transfer to an airtight container and enjoy!!
