It’s finally fall, and October has to be one of my favorite months. Why? Pumpkin seeds! Baking my own seeds every year gives me a lot of satisfaction, especially after digging through heaps of gooey orange pumpkin guts. Not only are the seeds packed full of protein and iron, they taste really good, too! Here is my personal recipe (with seasoning options) for your seeds — just go light on the salt!
1. Use a strainer to rinse the seeds in cold water to remove pulp.
2. Spread seeds in a single layer on a greased baking sheet (use oil or non-stick cooking spray to keep seeds from sticking).
3. Sprinkle seeds with your favorite seasoning; mine is garlic salt!
Options include: Seasoning salt, black pepper, sea salt, chili powder, cayenne pepper, grated parmesan cheese, lime, Italian and salt-free seasonings like Mrs. Dash. For a sweet treat, try a combination of cinnamon, pumpkin spice and brown sugar.
4. Bake at 350 degrees for 15 – 20 minutes or until the edges are golden brown. Cook longer for crispier seeds.
5. Let cool, and store in an airtight container.