Bill’s Myriad Roasted Pumpkin Seeds
This isn’t a recipe, as much as a general idea of how to cook something.
A couple of weeks ago we made a tasty Arizona Pumpkin Soup that said it would do well with some toasted pumpkin seeds. We bought a bag (a few cups worth) of raw pumpkin seeds thinking, how hard can it be? Well, not very, though there are a few gotchas.
The three types we made were:
* Olive oil and salt
* Cinnamon and brown sugar
* Spicy!
We used a recipe from Pumpkin Patches and More as to give an idea what temperatures to roast at and whatnot.
This is pretty loose, since it’s not a cookbook recipe, and I didn’t take very good notes (sadness!). But, nevertheless, you’ll get something to work from!… Continue reading →