I love the fall season, and even though it is coming to an end I wanted to share with you one of my favorite fall recipes – roasted pumpkin seeds! We consume a lot of pumpkin and squash this time of year. I posted recently a recipe for how to cook a pumpkin and with that pumpkin came SEEDS!
about 1 cup pumpkin seeds (from 1 pumpkin)
1 tablespoon melted butter
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
Scoop out the inside of your pumpkin, and separate seeds from pulp, dumping them into a colander. Rinse well and remove the largest bits of pulp.
Melt the butter in a bowl medium, and then add in the seasonings. Toss together with seeds to allow the mixture to coat the seeds.
Spread the seasoned seeds on a shallow backing dish. I usually place them over foil for easier cleanup.
Bake for 30 minutes, or until the seeds are golden brown. I find they roast well in my toaster oven.
Let cool and enjoy!