LOS ANGELES, October 22, 2013 — As we near Halloween and carve pumpkins, don’t forget about roasting both the pumpkin and the seeds.
How to roast perfect pumpkin seeds
It’s time to roll up your sleeves and clean out your pumpkin.
Remove the seeds and the gooey membranes from the pumpkin.
Soak the seeds in sea-salted water (the membranes of the pumpkin will fall to the bottom of your bowl and the seeds will float to the top).
Lightly dry off the seeds and place them into a bowl.
Toss the seeds with salt.
Lightly grease a cookie sheet.
Place the seeds into a 300-degree oven and toast for 10-15 minutes.
Flip the seeds in the pan to make sure they do not burn.
Add a little more crunch to the pumpkin seeds by increasing the temperature to 325 for six to eight more minutes, but keep a close watch so they don’t burn.
Once the seeds are nice and toasty check them to see if they need any more salt and, at this point, if you want to change things up add a little brown sugar, cinnamon or paprika.
Listen to PAIRED on Blog Talk Radio – Pumpkins – roasting seeds to soup
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