Fall is just right around the corner and with it comes some of my favorite things to do: Sipping hot chocolate by the window, picking apples, visiting the pumpkin patch, and of course creating a delicious recipe like my Pumpkin flan and these scrumptious Roasted Pumpkin Seeds.
Do you know that you can buy one pumpkin and create tons of recipes from just that one veggie? I grew pumpkins last year in our garden and we had puree out the wazzoo, so Kayla and I made things like — Pumpkin Bread, we froze puree, we made Roasted Pumpkin Seeds, we carved them, we made Pumpkin Cheesecake Swirls, and I am hoping to make Pumpkin Soup this year!
Roasted Pumpkin Seeds are really not that hard to make. The hardest part is waiting for them to dry out so they are crisp when you bake them. I read a tip somewhere that if you let them soak a day in salt water and then let them dry for a day, they will be extra crisp once they cook (which is the way I like them!) 🙂
This year, when you are out getting a pumpkin, save all of it and use it for creating new recipes, like this one!
- ½ cup of pumpkin seeds
- ½ teapsoon of salt
- cooking spray
- Rinse the seeds and remove any pulp from them.
- Place the seeds on a baking tray in a single layer and allow them to dry for about 3-5 hours.
- Spray the seeds with cooking spray and then sprinkle with the salt.
- Bake for 10-20 minutes until they are crisp.
What is your favorite pumpkin recipe? Mine has to be this one for the Roasted Pumpkin Seeds!