Roasted pumpkin seeds
Instructions:
- CHOOSE: Firm, well-shaped pumpkin that is heavy for its size and has a hard, tough skin. Don’t choose those that are sunken or have moldy spots.
- STORE: Pumpkins should be stored in a cool dry place and will keep for several months.
- HOW TO USE: To cook, wash and cut into quarters, or smaller pieces. Peel and remove seeds. Boil or steam in a small amount of water for about 25-35 minutes or until tender. To bake, wash and cut in half or in smaller pieces depending on the size. Remove seeds. Place cut side down in a shallow baking pan and bake at 375 degrees for about 40-50 minutes.
- Wash the seeds and spread them on a cookie sheet.
- Roast them in a 375 degree oven until dry (about 20 minutes).
- Dot the seeds with butter or margarine, and heat for 5 – 10 more minutes at 400 degrees.
- Stir the seeds often.
- For extra flavor, sprinkle the roasted pumpkin seeds with your favorite seasoning. Try garlic, onion or parmesan cheese. Store in a covered container.