Some good recipes.
Toasted Pumpkin Seeds with Sage and Rosemary
Source: From the test labs of SomethingEdible.com
Servings: Procedure for 2 pie pumpkins' worth of seeds (obtained while gutting your pumpkins).
Prep Time: 30 minutes
Cook Time: 1 hourPumpkin Seed Brine
Pumpkin Seed Seasoning
Instructions:
Add salt and sugar the water and bring to a boil. Add pumpkin seeds. Unclean seeds (with pumpkin guts) are fine; the mess will come off in the boil. Boil seed for 15 minutes over medium-high heat, stirring occasionally. At the end of 15, drain and rinse briefly to remove lingering pumpkin crud. Lay out to dry on some paper towels for 20-30 minutes.
Meanwhile, put the salt, peppercorns, sage and rosemary in a spice/coffee grinder and buzz to a fine powder. Or, kick it old-skool and use a mortar & pestle.
When seeds are pretty much dry, preheat oven to 300F. Toss seeds in the extra-virgin olive oil & spread out on a sheet pan. Bake for 45 minutes to an hour, giving seeds a stir every 15. Seeds are done when they're golden-brown. Sprinkle with seasoning right out of the oven and let cool on the sheet pan. You probably won't/shouldn't use all the seasoning. Move to an air-tight container to store.
Get Social
Please wait while my tweets load...
Get the latest recipes and news. Join our Facebook page!