This basic and yummy recipe can be customized for indivual taste. We like to saute minced garlic before roasting the seeds. (Can there be too much garlic? No, there cannot). Share your pumpkin seed recipe with us in comments.
Adapted from former Patch colleague Julianna from her childhood recipe:
Enjoy, and happy fall:
- Pumpkin seeds
- 3 tablespoons of butter
- Salt (OPTIONAL)
- Additional spices to the butter mixture. Seasoning salt, garlic pepper and red pepper flakes are some favorites. We use garlic salt if we lack fresh garlic).
Pre-heat oven to 375 degrees. Separate the seeds as you clean your pumpkin. Wash the seeds well and pat them dry with a paper towel. Leave the seeds to dry for about 10 minutes while you prepare your spread. Melt butter in saucepan or microwave. Add desired spices and salt.
Place aluminum foil over a cookie sheet and spread seeds in a single layer. Pour or brush butter/spice mixture over the seeds evenly. Place in the oven. The seeds will begin to brown after 20-30 minutes. Once they achieve a golden brown complexion they are done.
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