One plus to the mess of pumpkin carving is reaping the rewards of your pumpkin innards by roasting up some seeds.
When you're carving away, be sure to keep a bowl nearby to accumulate all the pumpkin seeds you can.
Here's how to prepare this quick and easy treat:
- Pumpkin seeds (rinsed thoroughly in cold water)
- 3 tablespoons of butter
- Salt (OPTIONAL: Add additional spices to the butter mixture. Seasoning salt, garlic pepper and red pepper flakes are my favorites.)
Pre-heat oven to 375 degrees. Separate the seeds as you clean your pumpkin. Wash the seeds well and pat them dry with a paper towel. Leave the seeds to dry for about 10 minutes while you prepare your spread. Melt butter in saucepan or microwave. Add desired spices and salt.
Place aluminum foil over a cookie sheet and spread seeds in a single layer. Pour or brush butter/spice mixture over the seeds evenly. Place in the oven. The seeds will begin to brown after 20-30 minutes. Once they are golden brown, get ready to munch away.
How do you roast the perfect pumpkin seeds? Tell us in the comments section below.