Roasted Pumpkin Seeds #1:
Ingredients:
- 2 c. pumpkin or squash seeds
- 2 T. Olive Oil
- Lowry’s seasoning salt
Directions:
Spread unwashed seeds on a cookie sheet. Sprinkle with oil and salt (as much salt as desired). Bake at 250 degrees for approximately 1 hour. Stir occasionally.
Roasted Pumpkin Seeds #2:
Ingredients:
- 2 c. pumpkin or squash seeds
- 1 ½ tsp. salt
- 2 T. vegetable oil
Directions:
Spread unwashed seeds on a cookie sheet. Sprinkle with oil and salt. Bake at 250 degrees, stirring frequently, for approximately 1 hour or until seeds are dry and evenly brown. Crack shells to remove seeds before eating, unless you have a hull less variety. Cool and store in a tight container.
From the Practical Produce Cookbook