If it truly is the inside that counts then pumpkins are no exception. Don’t forget to roast the seeds. Pumpkin and any squash seeds that make it into your kitchen.
First, turn on your oven to the lowest temperature. Usually between 150 to 200 degrees Fahrenheit.
Place seeds in a bowl and evenly coat with scant oil. Add the spice mix of choice. Spread even layer of coated seeds on a pan and roast low and slow until the desired crunch is reached.
Tip: To much oil will increase the cooking time and change the texture. If you get to much oil drain or pat with a cloth.
Cook for about 45-60 min. Check every 15 mins and turn seeds for even roasting.
My favorite spice mix is garlic and salt. You know, to keep the vampires away.
Try a sweet and savory mix with sriracha & maple or cinnamon & sugar.
Tip: roasted seeds are great for snacks or garnish.
Enjoy! What is your favorite spice mix?
~Janine
