One of the bonuses to this beautiful fall squash the pumpkin is it’s nutritious seeds. They can be a sticky mess when you are dissecting the vessel but well worth the final product.
This recipe yields 2 cups of seeds.
Ingredients:
2 cups of raw dried out squash seeds (2-3 pumpkin pie pumpkins should yield this amount)
1/2 tsp sandwich sprinkle (from penzeys) (celery salt, Thyme, marjoram,black pepper, basil and oregano)
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 tb canola oil
Directions:
1.Place all ingredients in a medium bowl. Mix with small rubber spatula. Until all ingredients are mixed well and seasonings coat the seeds evenly.
2. Spread 1 cup of seed blend onto a microwavable safe plate. Try to space the seeds so they don’t overlap.
3. Microwave for 1 minute and mix with spatula. Microwave for another minute and up to 4 minutes mixing with spatula in one minute intervals until seeds are golden brown.
4.,Repeat directions above in step 1 & 2 above with remaining cup.
Let cool on parchment paper. Enjoy!