good pumpkin seed recipes?

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well, anybody have any good pumpkin seed recipes?

-- fred in wi (sixuvusmeyers@aol.com), October 16, 2001

Answers

I just found one two days ago on AllRecipes.com. 1 Tbsp and 1 1/2 tsp melted butter or margarine 1/2 tsp salt 1/8 tsp garlic salt 2 tsp Wortcestershire sauce 2 cups raw whole pumpkin seeds

Preheat oven to 275 Combine ingredients and mix thoroughly, place in a shallow baking dish and bake for 1 hour stirring occassionally. I thought they sounded pretty yummy! I have a question though..do you eat the shells? When I was a kid, mom roasted ours til crispy and you ate 'em whole but the storebought ones are so tough. Thoughts anyone?

-- Alison in N.S. (aproteau@istar.ca), October 16, 2001.


Alison, we do pumpkin and squash seed as you discribed. The only thing I do differently is boil them for about 1/2 hour in salt water, then drain and let dry, then roast. I also use a variety of seasonings in the butter, depending on my mood. Yes, then we eat the whole thing and they are quite wonderful!!!

-- diane (gardiacaprines@yahoo.com), October 16, 2001.

I use soy sauce to season them, roast at slow temps until done. Diane, what kind of squash seeds do you use?? I was going to try them, too.

Thanks, Amy

-- Amy (kimico@aol.com), October 16, 2001.


I have used most all kinds of squash seed. Acorn, butternut, buttercup, blue hubbard, spagetti. I love the idea of soy, never thought of that!!!

-- diane (gardiacaprines@yahoo.com), October 16, 2001.

Very easy one: take the seeds directly from the pumpkin, wipe off as much of the pulp as you can, spread them out on cookie sheets, sprinkle with salt, cajun, or garlic powder, bake in 350-375 oven for 15-20 mins, turning once while baking, (you'll hear a few popping when they're done) cool and store in glass jars.

-- Rose Marie Wild (wintersongfarm@yahoo.com), October 17, 2001.


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