Fall has arrived and with it, the pumpkin season.
There are always
plenty of pumpkins to carve up around Halloween time and a great way to
make use of the pumpkin seeds is eat them, salted and toasted. If they are toasted properly they are
wonderfully crunchy and easy to eat. It helps if you are going to eat
them with the shells on that you use seeds from sugar pumpkins, somewhat
smaller than the mega-sized carving pumpkins (not really pumpkins but
large squash). The trick? Boil the seeds in salted water first, and
then toast them in the oven.
TOASTED PUMPKIN SEEDS
Ingredients
- One medium sized pumpkin
- Salt
- Olive oil
Method
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed or eat whole.
SOURCE: http://www.simplyrecipes.com/recipes/toasted_pumpkin_seeds/
No comments:
Post a Comment