Friday, November 1, 2013

Saintly Roasted Pumpkin Seeds (recipe)

My friends have been asking about my recipe. Here it is! An All Saints Day tradition!

Saintly Roasted Pumpkin Seeds
by Ken Canedo

While carving your Halloween pumpkin on October 31, put the seeds aside in a bowl.

Remove the pulp from the seeds. Boil in salt water for 10 minutes.

Spread boiled seeds out on a cookie sheet that has been aluminum foiled. Let them dry for roasting on All Saints Day.

On All Saints Day, preheat oven to 400.

Pour 3 TBS melted butter over the batch. Or olive oil. Your preference.

Sprinkle garlic powder, salt, ground pepper, paprika, Worcestershire sauce — whatever strikes your fancy! Give it a kick!

Bake in oven, 15 to 20 minutes. Keep your eye on them. Stir occasionally and let them get golden brown.

Eat them whole, shells and all. Remember YOUR saint while eating. Enjoy!

(Good source of fiber and protein!)

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