Tuesday, October 16, 2007

Bob Blumer's Roasted Pumpkin Seeds

Bob Blumer's Roasted Pumpkin Seeds
From Andrew Dill, the "Pumpkin Chef"

Prep time: 5 minutes
Roast time: 25 minutes or until the seeds are crispy
Makes 1½ cups

Seeds of a pumpkin (usually 1 pumpkin yields about 1-2 cups of seeds)
1 tbsp olive oil
¼ tsp each of the following:
Garlic powder
Cayenne pepper
Smoked paprika
Dehydrated onion
Salt & freshly ground black pepper

1. Preheat the oven to 350°F/180°C.

2. Rinse the pumpkin seeds well and remove all the pumpkin pulp. Pat dry.

3. In a bowl, combine everything and toss well.

4. Spread the pumpkin seeds on a lined (for easy cleanup) lipped baking sheet. Make sure they’re laid out flat and not on top of each other.

5. Roast for 20 minutes, toss them a bit and continue to roast until they are crisp. (depending on the size of the seeds (mine were small since I used a small pie pumpkin),

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