Friday, January 25, 2013

Easy roasted pumpkin seeds

Yes, it is still very cold, but I try to ignore it as much as possible. Because the more you complain the more annoyed you get. So, it is better to not give it too much attention. The cold is a good reason, though, to turn on the oven and bake off the few leftover squashes from fall. Recently, I found a simple trick to save the seeds without much a-do. I simply scoop them out and place them next to the roasting squash slices, no clean up, just a sprinkle of salt and a dash of olive oil. The hot oven roasts off the fuzzy material that ties the seeds together and crunchy seeds are leftover.




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