Savory Roasted Pumpkin Seeds
photo by MarthaStewartWanabe
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 2 cups pumpkin seeds, raw (2 medium sugar pumpkins)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon sea salt, ground
- 1⁄8 teaspoon cayenne pepper, ground
directions
- Preheat oven to 300°F.
- Remove seeds from pumpkins and wash thoroughly to remove as much pulp as possible.
- Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
- Thoroughly combine seeds with all other ingredients. Onto a large baking sheet, spread into a single layer.
- Roast for 45 minutes to 1 hour or until seeds are lightly browned.
- Allow to cool for 15-20 minutes and enjoy!
- Store in an air-tight container for one to two weeks, although they don't last that long in our house. :).
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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