Monday, October 15, 2012
Roasting pumpkin seeds
By Joyce Lavene
Buried By Buttercups
The new Peggy Lee Garden Mystery
Roasting pumpkin seeds is a time-honored effort after the jack-o-lantern is carved. Seeds are separated, washed and put on a cookie sheet for roasting. This mimics the time our ancestors put into preserving every piece of each food they could. Nothing was left to waste.
Besides, it's fun and tastes good!
It's easy too. Spread about a tablespoon of oil on the roasting pan. Sprinkle with salt, garlic, or onion. I have a friend who also does sweet seeds with brown sugar and cinnamon.
Bake on the top rack after seasoning until seeds begin to turn brown. Smaller seeds will bake faster, so keep watch. Let cool after removing from oven and eat. You can crack and remove seeds from hull, if you like, but it will take a while.
Good eating and good for you while you watch your favorite Halloween movie!