Pic by Franzi.
Pumpkins are a lot used in my kitchen right now – at least one or two pumpkins each week. Every time I prepared one lately I was wondering what could be done with all the pumpkin seeds. Now I found the perfect solution – spiced and roasted they make the ideal fall snack!
Recipe: Print Recipe HERE!
Ingredients: Seeds from 1 Hokkaido pumpkin, spices (I used salt, pepper, chilli, caraway), app. 5 TblSps olive oil.
Preparation: Separate the seeds from the pumpkin flesh (use your fingers – yes, they get dirty). Rinse, then boil the seeds for 10 minutes in salted water. Dry the seeds … either wait long enough or use a dish towel. Spread the seeds onto a baking sheet and toss with olive oil, salt and spices. Bake for 30 minutes at 200 °C. Store in an airtight container.
Happy B-Day My so-called Luck!
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