Roasted Pumpkin Seeds On Watercress And Pear Salad Recipes

ROASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F.
• Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
• Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.

BEST EVER ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees.
• Thoroughly rinse seeds and pick out stray bits of pumpkin.
• Pour seeds on a cookie sheet, preferably one with sides.
• Combine Worcestershire sauce and melted butter.
• Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
• Evenly sprinkle salt over seeds.
• Bake for two hours, stirring every half hour.
• Let cool and enjoy!
• Store in airtight container.

ROASTED PUMPKIN SEEDS

Steps:

• 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.