Autumn Series: Italian Roasted Pumpkin Seeds

Bf and I are not really the type who get into Halloween.  The last time that we dressed up, our costume decisions were last-minute and dodgy.  This year, we told ourselves that we were definitely going to put some thought into what crazy garb we would like to don on the 31st, but before we knew it Halloween evening was upon us.  Sadly, we had nothing to show for it.  In order to quash my iniquity, I carved up a SQUASH named Milton (yes, I personified him…it).  He’s old, he’s grumpy, and despite the fact that it’s 2011, he wears a monocle.

Having carved my pumpkin into Milton, I went about roasting the seeds.  They’ve got a little Italian kick to them.

Italian Roasted Pumpkin Seeds

  • whole pumpkin
  • large metal spoon
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/8 c grated parmesan cheese (fresh is best)
  • 1/2 tsp salt

Preheat the oven to 300° F.  With a large metal spoon, scrape out all of the seeds and pulp from the pumpkin.  Pick out the seeds from the pulp, place them in a colander, and rinse under cold water.  Lay the seeds out evenly on a greased baking sheet, and put in the oven for 30 minutes.  Transfer the seeds to a large bowl and toss with olive oil, oregano, garlic powder, grated parmesan cheese, & salt.  Spread back onto the baking sheet, and bake until lightly golden (about 20 minutes).

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