Friday, November 2, 2007
ROASTED PUMPKIN SEEDS
Since I went to all the trouble to roast the pumpkins and the butternut squashes, I decided I would roast some of the seeds. So I took some of the pumpkin seeds and some of the butternut squash seeds, tossed them with about 2 tsp. olive oil, sea salt and pepper and roasted them in the oven at 400 degrees F. They took about 20 minutes and are a nice crunchy snack. I stored them in a glass jar and put them in the pantry.