Roasting up the fresh pumpkin seeds from your Halloween Jack-o-Lanterns can be an easy, healthy and wholesome treat.
Savory Rosemary and Garlic Roasted Pumpkin Seeds
By Sue Lau | Palatable Pastime
My recipe of the day for Saturday is for savory roasted rosemary and garlic pumpkin seeds, made from the seeds out of pumkpins used for autumn decor .
Each year I decorate with quite a few pumpkins, and while I may not use the biggest pumpkins for food I do like to save the seeds they bring and roast those for a tasty and healthy snack.
They can be a bit mucky with fibers and goo so you want to make sure you get all that cleaned off before you roast. What I do is put the seeds into a bowl of cold water and try to get off the worst of it, then put them into a wire mesh strainer to agitate them against the screen under cold running water, then put them in the bowl of water again to see what else comes off. Then after draining well, I dry those with paper toweling and let dry on the counter for the afternoon or overnight. That way they roast better (not being damp).
The seasonings are added at the halfway mark in the baking process which allows it to stick very well. You want the seasonings to still have that fresh character without being over-baked or even burnt. The seeds themselves might appear light, but should be crisp- you don’t need to bake them past the crispy point.
These keep nicely in an airtight container in the pantry for quite some time and are perfect to have around for little nibbles as you need them- as a trail mix for when you do your autumn hikes, on movie night watching your favorites, packed into brown bag lunches or as a party nibble when friends drop by.
Savory Rosemary and Garlic Roasted Pumpkin Seeds
Ingredients:
- 2-1/2 cups fresh pumpkin seeds, washed and dried
- 2 teaspoons dried rosemary
- 1-1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried minced garlic
- 4 teaspoons butter
Method:
- Place rosemary, salt, pepper and garlic in a mortar and pestle and grind into 2 teaspoons seasoning; set aside.
- Spread pumpkin seeds on nonstick baking sheet; bake at 250 F. for 30 minutes, then stir with melted butter and coat with seasoning.
- Bake for about 30 minutes more, or until crisp, stirring after fifteen minutes.
- Let cool, then store in an airtight container.
From the kitchen of palatablepastime.com
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