This was a tip from a patient – less a recipe, more an idea…. If you still have pumpkin seeds to roast leftover from Halloween here is a great way to do it! Try this new twist on roasted pumpkin seeds.
Ingredients for roasted pumpkin seeds
Raw pumpkin seeds
Butter (unsalted or salted)
Salt (if using unsalted butter)
Preheat oven to 350 F . Melt butter – I used about 1/8th of a cup – stir in raw pumpkin seeds to coat and spread on a foil lined baking sheet. I used unsalted butter so i sprinkled the top with salt and then baked – around 15 minutes until golden,
This was a new twist for me on pumpkin seeds which was so super tasty I couldn’t believe it. In fact they were cooling on my stove when a friend came over and started eating them and then asked me what the heck I did to them to make them taste so good… so thank you patient (you know who you are) who mentioned this one to me this week. You made my pumpkin seeds extra good this year. This one is also super keto friendly if you care about that. Also makes the pumpkin seeds extra dangerous since it is super hard to stop eating them.
Give it a shot or save the idea till next year – but let me know if you try it – I ended up storing the leftovers in the fridge but I am sure they would be fine on the counter too – I do keep some butter on the counter in a dish so I’m sure that it would be the same – it’s not like they willlast long….