Roasted Pumpkin Seeds
Description
This recipe won't take much time. Pumpkin is good not only for its flesh, but also for its magnificent pumpkin seeds, which in our family are loved far more than sunflower seeds. The thing is, pumpkin seeds are not only much tastier (in my subjective opinion), but also much healthier (and that's a scientifically proven fact). Every day I try to eat at least a handful of pumpkin seeds. I wish the same for you :) It can be served warm or chilled.
Instructions
- 1
Step 1
Cut the pumpkin in half.
- 2
Step 2
Scoop out the pumpkin's contents.
- 3
Step 3
Next comes the hands-on part: you need to separate the pumpkin seeds from all the unwanted bits by hand and transfer them to a bowl.
- 4
Step 4
Thoroughly rinse our seeds.
- 5
Step 5
Drain the seeds in a colander and let them dry. You can pat them dry on a paper towel. We need perfectly dry, clean seeds—otherwise they will burn.
- 6
Step 6
Evenly spread the seeds across a large baking sheet. The seeds should be arranged in a single layer only; if you ended up with more seeds than needed, you will have to make several batches.
- 7
Step 7
Place the baking sheet in an oven preheated to 90 degrees. Bake until the seeds are done.
- 8
Step 8
You end up with beautiful pumpkin seeds like these. If you want a more yellow color, roast them a little longer, but don't overdo it — burnt seeds don't taste good.