HOWEVER, maybe you're planning to make a punkin ... I mean pumpkin pie for Thanksgiving. If so, DON'T THROW AWAY THOSE SEEDS.
ROASTED PUMPKIN SEEDS
This is a favorite treat around here. We were delighted to find that it works equally well with seeds from acorn or butternut squash. The procedure is the same.
- Gunk dug out of the middle of a pumpkin or an acorn squash
- Butter or margarine (melted) or oil
- Seasoning (salt and pepper, seasoned salt, herbs)
Preheat oven to 350 F. Work all the seeds free of strings and pulpy bits, but DO NOT WASH OFF THE JUICES. Mix seeds with just enough butter, margarine or oil to coat. Add seasonings and stir to coat. We use vegan margarine and JANE'S CRAZY MIXED-UP SALT, but Mrs. Dash or garlic olive oil and Italian seasoning would also be good. I guess you could use butter and cinnamon sugar, if you wanted them sweet, or corn oil and chili powder if you wanted them spicy. Spread in a single layer on a baking pan and bake at 350 F for half an hour to an hour, stirring occasionally, until they're as toasty brown as you like.
I'm posting today at my blog about a different kind of pumpin "pie".
Marian Allen, Author Lady
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