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How to Roast Pumpkin Seeds

By , About.com Guide

October may be the most popular month to roast pumpkin seeds, but in the Middle East, roasted seeds are a popular snack all year long.

Ingredients:

  • 2 cups raw pumpkin seeds
  • 2 ½ tablespoons butter, melted
  • 1 tablespoon salt

Preparation:

Gather seeds from pumpkin and place in colander. Rinse thoroughly to remove any pumpkin sticking to the seeds. Pumpkin seeds can also be boiled in water mixed with a pinch of salt to clean. Once clean, spread out in an even layer on a cookie sheet and allow to dry overnight.

Preheat oven to 300 degrees. Toss dry pumpkin seeds with salt and butter and place in a single layer onto cookie sheet. Place in oven and bake for 35 minutes or until seeds are golden brown.

For a variety, other seasoned salts, such as garlic salt, can be used in place of regular salt.
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