Kitchen Concoctions: Pumpkin Guts

Saturday, October 30, 2010

Pumpkin Guts

Ghouls and goblins everywhere are preparing for a big night of haunting! Cauldron. Check. Flying broomstick. Check. Spells and hexes. Check. Check. Jack-o-lanterns and pumpkin guts. Check. Wait pumpkin guts? What!

I am sure many of you in your last and final hours of preparing for the spooky and fun day coming tomorrow are carving pumpkins. I know I am! I love pumpkin hunting, then pumpkin carving, and then eating pumpkin guts. Ewww. Nasty. Ok I really don't eat the slimy, pumpkin innards, just the seeds. Oh how I love the seeds! I look forward to some nice toasty, seasoned pumpkin seeds every year! Below is my go to pumpkin seed recipe I have been making these for years. Easy. Yummy. Halloweenie!

Seasoned Toasted Pumpkin Seeds
By Heather of Kitchen Concoctions
Prep Time: 5 minutes Cook Time: 60 minutes Makes 2 cups

2 cups pumpkin seeds (about 1 cup of seeds comes from 1 medium pumpkin)
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 250 degrees.
Rinse pumpkin seeds and let dry on paper towel.
Once seeds are dry, mix Worcestershire sauce with butter and toss with pumpkin seeds. Combine seasonings and sprinkle over butter coated seeds. Toss seeds to evenly coat.
Line baking sheet with foil. Spray foil with non-stick spray. Spread prepared seeds evenly over prepared pan.
Bake at 250 degrees for 60 minutes until brown, stirring every 15 minutes.

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