Greek Pumpkin Seeds
Replace your bowl of popcorn with these home made pumpkin seeds warm from your oven.
Well it's the first major snowfall of the year. In an attempt to warm up and keep the house a little warmer, I preheat the oven and grab a pumpkin from my mom's garden.
Now this is my husband's creation and I have to give him a shout-out-he definitely knows how to cook pumpkin seeds to perfection! The Greek spice he uses instead of salt cuts down on our salt intake for the day, but adds a different punch of flavour.
I can't give exact measurements for this one since pumpkins come in all sizes, but I wanted to pass it along anyways.
Roasted Greek Pumpkin Seeds
1. Clean out a pumpkin and separate the seeds from the pumpkin flesh.
2. Clean the pumpkin from the seeds in water. If you have small pieces of pumpkin left that's ok-it may get a little black when you roast them in the oven. Strain the pumpkin seeds and place in a bowl.
3. Add 2-3 tablespoons of Greek seasoning and mix the seeds around, coating them evenly. If your pumpkin has a large amount of seeds you may want to add a bit more Greek seasoning. Because the seeds are still damp the seasoning should stick to them easily without having to add any olive oil, etc.
4. Spread the seeds evenly on a parchment paper covered cookie sheet.
5. Bake in a 350 degree F oven for 40-45 minutes or until crispy.
What are your favourite seasons to put on pumpkin seeds? Let me know!
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