Roasted Pumpkin Seeds 4 Ways
By: Mary
Published: Wednesday, June 1, 2011 - 11:53am

Ingredients




1 cup cleaned and dried pumpkin or squash seeds
Parmesan Herb:
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
1/4 teaspoon crumbled thyme
salt to taste
2 tablespoons halfway through roasting toss seeds with another parmesan cheese and ¼ tsp thyme
Curry:
1 tablespoon canola oil
1 1/2 teaspoons curry powder
salt to taste
1 1/2 teaspoons halfway through roasting toss seeds with another curry powder
Sugar& Spice:
3 tablespoons melted unsalted butter
3 tablespoons sugar
1 teaspoon pumpkin-pie spice
of kosher salt
Spanish Paprika:
1 tablespoon olive oil
1 teaspoon spanish paprika
salt to taste
1 teaspoon halfway through roasting toss seeds with another spanish paprika

Preparation

1 To clean the pumpkin seeds just rinse under cold water and remove all the pulpy strings, then dry seeds well 2 To roast seeds: 3 Heat oven to 350F and line a baking sheet with foil 4 Mix your seeds with desired flavour ingredients in a bowl, then spread out on baking sheet 5 Roast for about 15-20 minutes or until golden brown, stirring and turning seeds halfway 6 Remove from oven when ready, cool and serve 7 Store once cooled in an airtight container

About


Source: RedBook Magazine clipping
Here are 4 different ways to spice up all those pumpkin seeds (and squash too)...give them a try!