Ingredients
- Seeds from 2 medium pumpkins
- 1 Tbsp. olive oil
- 1 tsp. celery salt
- 1 tsp. ground cumin
Directions
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.
Yield: Makes 8 servings
Source: From a friend
By Sherry from Poulsbo WA
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