Tiny Tuesday Recipe – Roasted Pumpkin Seeds

We know many of you are busy thinking about what to cook, bake or make for Thanksgiving, so here’s a Tuesday recipe teaser from our very own Gwen Hill. Sign up for our newsletter – The Weekly Dish – to get a new recipe every week.

Roasted Pumpkin Seeds

Photo by Brian Jackson via Flickr

There’s more to a pumpkin than just pie. Roasted seeds are a yummy bonus from the hard work of digging out the pumpkin guts.

Ingredients:

• Pumpkin Seeds
• Olive oil
• Salt

Instructions:

1. Preheat oven to 400.
2. Pull all pumpkin seeds out of the pumpkin.
3. Put into a strainer and clean under running water.
4. Pour into a bowl.
5. Add just enough oil to coat. Sprinkle with salt.
6. Spread evenly on a cookie sheet.
7. Bake for about 7-10 minutes, depending on the amount of seeds. Stir half way through cooking. Watch closely- they go from deliciously roasted brown to a dark brown burn in a matter of minutes.
8. Remove from oven and allow to cool. Add additional salt to taste, if needed.
9. Enjoy!