Fresh Roasted Pumpkin Seeds!

Ingredients:

• Pumpkin seeds from a fresh pumpkin
• Oil – olive, spicy or not, enough to cover the seeds
• 1-2 tsp Cayenne Powder
• 1-2 tsp Kosher Salt

Preparation:

• Remove all goo and strings from seeds.
• Place in a bowl of cold water, swish around
• Dry for a couple hours
• Preheat oven to 325
• Place seeds in a small bowl, sprinkle with oil – stir to coat
• Sprinkle spices – stir to coat
• Place on jelly roll pan – spread them out
• Cook for 20-45 minutes. Depending on amount of doneness you prefer!

My second batch i grabbed the wrong bottle of oil and got sesame oil – it worked out fine!

Basically i think all kinds of roasted seeds are a vessel to get as much salt into the body as possible, so i’m going to experiment with different flavors and try to cut down on the salt. I have 2 more pumpkins to gut unless i hit walmart again for more $1 pumpkins! Then i can try all kinds of different stuff – maybe the horseradish powder i have sitting in the cabinet… hmmmm

Still need a bigger freezer for all the pumpkin mush….