Hello Again !
It’s been quite a while since I posted something here. I have been on a roller coaster ride with traveling and moving houses. Well, now we are slowly settling down in our new place and I am able to dedicate some time to my blog. Halloween is behind us now and we had an amazing time with activities going on around the town and the actual dress up day. We did pumpkin carving this year too and got a whole lot of pumpkin seeds out of the pumpkin.The pumpkin smelled so delicious that I wanted to eat it right away. Without doubt I had to roast them and save it for the snack time in the coming days. Surprisingly, my daughter (who is a picky eater) loves these pumpkin seeds. She has been asking for this at every snack time ever since I made them.I also got a few more pumpkins from the pumpkin patch exclusively for cooking. So, without any further stories let’s get right in to the recipe.
Ingredients:
Pumpkin seeds – 1 cup
Olive oil -1/2 tsp
Salt – 1/2 tsp + 1/4th teaspoon for seasoning
Paprika -1/4th to 1/2 tsp
Water- 3 cups
Instructions:
- Wash the pumpkin seeds to remove all the pulp stuck on to it.
- Add three cups of water plus half a teaspoon of salt into a sauce pan and bring it to boil.
- Add the washed pumpkin seeds to it and cook for another 10 to 15 minutes.
- Turn off the stove and drain the water.
- Place the pumpkin seeds on a kitchen towel by spreading them and let it dry for another 10-15 minutes. You can also pat dry.
- Now transfer the pumpkin seeds onto a baking tray.
- Add oil, salt and paprika and mix everything.
- Spread the pumpkin seeds on the baking tray and bake it at 300 degree Fahrenheit for about 20- 30 minutes. You should see the seeds browning and a nice aroma comes out of the oven.
- Let it cool and transfer it into an airtight container. Enjoy!
We like to eat these alone as a snack at our house. Let me know what’s your favorite way to use the pumpkin seeds. Leave me a comment below and I would love to read.
–Smiling Mamma