Pumpkin Thing #2: Seeds two ways!

I did my apple and pumpkin picking about a week ago (I’ll do a post on that later) and did my pumpkin roasting the next day. Along with pumpkin roasting comes pumpkin SEED roasting. The first pumpkin only gave me about 1.5 cups of seeds, so I had to improvise a little bit with the roasting, and decided to spice things up a bit this go round. I used 1 tsp of olive oil and one tsp of butter for each 0.5 cups of seeds, then added seasoning to suit.

In the back, we have parmesan roasted seeds. These were super tasty and a good little savoury snack. Easy peasy, as much grated parmesan cheese as you want (I think I used 2tbsp per half cup of seeds, but I didn’t really measure).
In the front, cinnamon sugar roasted seeds. If, like me, you have an incorrigible sweet tooth, these are your jammy. Per half cup of seeds and fats as above, 2 tsp sugar, 1/2 tsp cinnamon (or more, again kinda eyeballed it) and a pinch or two of nutmeg.
Tray was roasted pretty low temp, probably 300 or 325, for maybe 40 minutes. I watched them to make sure they didn’t burn) the cinnamon sugar ones are especially susceptible to this) but I think the temps were low enough that they dried and roasted nicely. They were so tasty I wish I had more seeds!

One Response to “Pumpkin Thing #2: Seeds two ways!”

  1. Ashlee says:

    I passed on the parmesan roasted to mom- was a huge fan!

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