Roasted Pumpkin Seeds

Well, we finally got around to cutting open our pumpkins (delayed slightly by sick children!)!!
Everyone is on the mend now, so we planned a special movie night last night. We made homemade pizza, ranch oyster crackers, roasted pumpkin seeds and Chex buddies, all of which were supposed to be eaten while watching the movie, but most of which were snacked on in the kitchen as they were completed, so that by the end of the evening, everyone was quite snacked out!

Here is my recipe for Roasted Pumpkin Seeds – I have been using this recipe for years, and don’t really remember where I got it.

First – you remove the seeds from the pumpkins – this is the kids’ job at our house!
They place them in the strainer at the table, so that they’re all ready for the next step.

Now, you rinse the seeds, removing by hand the remaining pulp and anything else that isn’t a seed.

Drain the seeds on paper towels.

In a large skillet, melt 4 tablespoons of margarine. Add 2 teaspoons of salt.
Then add the pumpkin seeds (about 4 cups) and saute for about 3 minutes, stirring so that all seeds are coated with margarine.

Place seeds on a cookie sheet and bake for about 25 minutes in an oven preheated to 300 degrees.

Let them cool slightly when they come out, and then enjoy!

Check my next post for my experience with cooking the rest of the pumpkin – it should be up a little later today!



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