Maryeileen recently asked about roasting various Winter squash seeds so, since pumpkins are a Winter squash variety, I thought I should share this roasted pumpkin seed recipe with everyone :-) I don't remember where I found the original recipe but it works great for almost all Winter squashes.
1 egg white
2 tsp. curry powder
1/2 tsp. salt
1 cup fresh pumpkin seeds, cleaned and dried
Preheat oven to 375 degrees F.
Whisk together the egg white, curry powder, and salt in a medium bowl. Add the pumpkin seeds and toss well. Drain off excess egg white in a colander and place seeds in a single layer in a roasting pan or on a baking sheet. Bake about 12 minutes or until the seeds are golden. Sprinkle with more curry powder and/or salt when they come out of the oven, if desired, and cool at room temperature.
Heat oven to 300 degrees F. Remove the seeds from the pumpkins. Discard the pulp. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes. Makes 8 servings.
Open the packages and spread the seeds onto a cookie sheet. Dot with the butter and salt to taste. Bake on 350 degrees F for about 15 minutes, watching carefully and stirring every few minutes. They will turn a nice golden brown and the butter and second roasting really enhances the flavor of the plain roasted seeds. You can also add any spices you want, if you choose.
This is a great, healthy, fall snack that the whole family will love!
Pumpkin seeds, washed and water blotted out
1/2 cup butter
lots of salt
Wash pumpkin seeds and blot out excess water. Put seeds in shallow pan with 1/16 inch melted butter and lots of salt. Put pan in oven at 325 degees F for 25-30 minutes, stirring and salting frequently until med. brown. Blot again to remove extra butter.
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