From The Past: October 18, 2004

Are you going to be carving a pumpkin soon? Well, don’t throw away the seeds. You can roast them in the oven and they are delicious! I got my seeds from my parent’s pumpkin.

Directions for roasting your pumpkin seeds:

Rinse the seeds thoroughly using a colander leaving no pumpkin residue. The seeds will still be slimy after running them under water so just expect that.

After rinsing them off, lay the seeds out on paper towels to dry them as much as possible.

Preheat the oven to 300 degrees. In a bowl, add your seeds to 2 Tbsp. melted butter, 1 tsp garlic powder and 1 tsp Nature’s Seasoning and stir.

Spread the seeds in a single layer on a cookie sheet. (*I cover my cookie sheet with parchment paper as of 2020). Lightly sprinkle additional garlic powder and Nature’s Seasoning over the top of the seeds. These will bake for 40 minutes total, but I recommend flipping them over every 10 minutes.

Store in an air-tight container.