Roasted Pumpkin Seeds

November 3, 2014 By Karen Creel

Has your Jack-O-Lantern worn out it’s welcome? Then cut it open, and roast the seeds for a great snack.

Preparation

Rinse pumpkin seeds under running water and pick out the pulp and seeds. This is easiest just after you have removed the seeds from the pumpkin, before the pulp has dried.
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non stick cooking spray.
Sprinkle with salt, and bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes
Let cool and store in an airtight container.

Gardenchick is a place for gardeners, flea market fanatics, lovers of the farmhouse look, and purveyors of all things rusty!

I’m not sure when my fascination with junk began, but gardening was in my blood from an early age. I remember my grandmother could throw a few seeds out and have the prettiest flowers. Sweet peas were rampant beside the front porch. I can see her now, bent over pulling weeds, and I find myself doing the same thing anytime I’m in the yard. My dad was raised on a large farm, and even though he moved away, and we always lived in the city, he had a garden. He had me help him plant a garden in May before he died in August. So you can see, gardening just comes naturally to me.

I can’t explain the love of rusty and all things chippy, but I have dug through more barns and sheds than I would like to admit to bring out a rusty wagon or old chicken feeder.

So, I hope you will follow along, and we can learn a few things together. I’ll be sharing gardening ideas, my flea market finds, and thrifty ways to repurpose.