For those of you who read my other blog- you know that last Sunday I roasted a pumpkin. I decided that it may be fun to keep the seeds and try to roast them, so I looked up a recipe online and decided to give it a try.
The recipe was pretty simple.
Rinse the seeds and make sure the pulp was gone (boy are those seeds slimy little suckers), mix them with a little oil and salt, roast in the oven at about 325 making sure that you stir every little while.
I decided to add a little salt, pepper and granulated garlic just to see what it would taste like and I have to say that at one point I was wondering if it was ever going to start ‘roasting’. It seemed like a slimy mess, but after about a half hour I 
was satisfied with the way they looked and removed them from the oven. I wasn’t sure how they would taste and I was prepared to shell them, because that’s how I’ve always eaten pumpkin seeds, but these shells were so tender that you could just pop them in your mouth and enjoy. There weren’t that many but I’ve been munching on them here and there. and I love them. The plus side is that they’re also great for you.
Marcel didn’t care for them, but when I get another pumpkin, you can be sure that I’ll be roasting those seeds as well. I have them stored in an airtight container and they’re staying crispy. You should try some if you find yourself with a bunch of pumpkin seeds.
