Friday, October 28, 2011

Carving Pumpkins and Roasted Seeds

We will be carving pumpkins this weekend for All Hollow's Eve!!! My kids get such a kick out of Halloween and the pumpkins are a big part of the fun. We always roast our seeds afterwards also, so nothing goes to waste. I though I'd share a recipe for Roasted Pumpkin Seeds with you all. Enjoy!

photo thanks to Taste of Home

8 Servings Prep: 20 min. Bake: 50 min.

2 cups fresh pumpkin seeds
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon Worcestershire sauce
Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250° for 45-50 minutes, stirring occasionally.
Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container. Yield: 2 cups.

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