Roasted Pumpkin Seeds

Roasted Pumpkin Seeds
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 medium pumpkin
  • 1 tablespoon vegetable oil
  • Salt

Directions

  1. Heat oven to 300°F. Line a baking sheet with parchment paper. Set aside.
  2. Cut the top from the pumpkin. Using a large spoon, scrape out the pulp and seeds from the pumpkin and place in a colander or strainer.
  3. Separate the pulp and strings from seeds. Rinse seeds and pat dry with paper towels.
  4. Spread the seeds on the prepared baking sheet. 
  5. Bake until the seeds are dry, about 30 minutes.
  6. In a small bowl, toss seeds with oil and salt. Bake until seeds are toasted, an additional 15 to 20 minutes.

Serves: 2-4 

Test Kitchen Tip: To flavor the seeds, add different spices or coatings when you toss the seeds with oil and salt.

Ranch Seeds - Sprinkle with dry ranch dressing mix.

Cinnamon Sugar Seeds - Sprinkle with a mixture of ground cinnamon and confectioners' sugar.

Italian Seeds - Sprinkle with dried Italian seasoning and Parmesan cheese.

BBQ Seeds - In a small bowl, stir together the seeds and BBQ sauce.

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