Now that Halloween is over, you probably guess what's next. Yep, pumpkin seeds. Normally, I just do the plain old salt-em, and roast-em pumpkin seeds, but this time, I decided to try something slightly different. For those of you who want to try something new, here's what I did (
note These amounts are approximations. I'm the kind of cook that just kind of throws everything together, and occasionally something good happens):
- Two pumpkins worth of seeds (maybe 2.5 Cups?)
- 1.5-2 Tbsp of butter-margarine
- Salt (to taste, whatever that means when you're putting salt on something before you're cooking it...)
- Cayenne pepper (to taste... that means just a little bit... maybe a teaspoon? I really haven't the faintest idea, because I just kind of sprinkled it on, and then thought... 'hmm.. that wasn't very much... I hope I can taste it...')
After gutting your pumpkin, explain to your four year old that you're not killing it, then take the seeds and rinse off all of the pumpkin goo (which you should now stop calling pumpkin guts just before carving eyes, nose, mouth etc, in this thing that -- to your four year old -- is beginning to take on life).
Soak your pumpkin seeds in salt-water overnight (how much salt? How much water? Who knows... Just guess, it'll all work out in the end)
After soaking, spread them out on a pan or something and let them dry. This can take well over a day.
Once dry, combine the seeds and butter in a big bowl, and add the salt and cayenne pepper (just a little bit.. not too much here)
Pre-heat your oven to 300°F
Spread your seeds out on a cookie sheet, and roast until they begin to turn slightly brown (usually 15 minutes) stirring every 5 minutes.
Good Luck!