You know how many times I came close to stabbing myself when craving pumpkins.... ALOT. Thats because I have no regard for my own safety sometimes when I become obsessed with trying to extract the gold from inside my pumpkin. I don't crave my pumpkin for the decorative appeal, thats just an added bonus. I like to crave my pumpkin for its seeds. There is nothing healthier, tastier and easier than making delicious roasted pumpkin seeds. and there is nothing better than chowing down on them during a recent hiking trip through Towada Lake.
Roasted Pumpkin Seeds with Garlic Salt
Ingredients
Seeds from your craved pumpkin
1/2 tablespoon Olive Oil
1-2 teaspoons Garlic Salt
Directions
- Preheat your oven to 350 degrees
- Scoop out your seeds from inside your pumpkin and place in a small bowl, try to separate the seeds from the fiber/string of the pumpkin as best as you can aka the guts.
- Transfer your seeds to a colander and wash under cold water for 2-3 minutes, to remove any leftover fibers or guts of the pumpkin
- Pat the seeds dry on paper towels add to a medium bowl with the olive oil and mix well.
- Using a cookie sheet spread the seeds out evenly and sprinkle the seeds with your garlic salt
- Bake for 35 minutes or until golden brown, stirring occasionally (I would occasionally check on the crunchiness of my seeds by periodically opening the oven during and stealing a seed to try it doneness.)