Monday, October 25, 2010

Roasted Pumpkin Seeds

Some pumpkins, like the Venus fly trap, are carnivorous plants
TWSF carved our 22lb pumpkin over the weekend and decided to depict the eating habits of the rare cannibalistic rural Virginian species of  pumpkin. We were left with a bunch of seeds after the carving and decided to make roasted pumpkin seeds because at TWSF we never let a unique cooking opportunity pass us by.

One Pumpkin
2 teaspoons melted butter
Salt to taste

1. Scrape the innards from the pumpkin and separate the seeds from the guts.
2. Rinse the seeds under water in a colander.
3. Let the seeds dry on a paper towel
4. Preheat the oven to 300 degrees.
5. Toss seeds in a bowl with the melted butter and salt.
6. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stir occasionally.

It's a pumpkin eat pumpkin world

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