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When I was a child, you could buy a box of roasted Indian Brand Pumpkin Seeds at the corner candy store. The box the seeds came in had a beautiful illustration of an American Indian in full Chief's headdress.
When you get done carving that pumpkin for Halloween or just to make a pie, you can roast your own pumpkin seeds. Roasted pumpkin seeds are so good.
Roasted Pumpkin Seeds
1 and 1/2 cups raw whole Pumpkin Seeds
2 teaspoons Butter, melted
Pinch Salt
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
This recipe comes from allrecipes.com - for my money the best recipe site on the net. Cooks share their variations on the recipe and their opinions of the recipe's quality.Cooks also share practical tips for recipe execution like this tip below. There are a lot of creative cooks in the world. This tip is from Valerie's Kitchen.
If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. My family prefers them seasoned with garlic salt in place of regular salt but you can use whatever suits your taste. So good!
