Roasted Pumpkin Seeds

From: Velvetinenut

On Apr 15, 2009

I used this recipe to use up the seeds after making Sankaya (Thai Pumpkin Custard). As I had washed the seeds during extracted, they didn't brown much, if at all. Forgot the seasoning but the subtle butter flavouring was lovely. I like this recipe as it uses up stuff we would otherwise throw away. Thanks, Mirj.

From: mommyoffour

On Mar 24, 2009

These were good. I used this recipe for our halloween seeds. ( playing catch up on reviews) I will use this recipe again. Thank you for posting.

From: SaraFish

On Oct 26, 2002

These are delicious! We carved three medium sized pumpkins tonight and ended up with about 3 cups of seeds so I doubled the butter (actually I used margarine) and we seasoned with about 2 teaspoons garlic powder and 2 teaspoons of seasoned salt. We cooked them for 15 minutes then took them out and stirred them and we repeated this twice so they cooked just perfectly in about 45 minutes total baking time. Thanks for a great recipe!

From: Dana-MMH

On Oct 27, 2002

Mirj. you have made me one happy lady tonight!! For years my pumpkin seeds never taste like my moms and I always follow her recipe but seem to enjoy hers much better...until now DH, DD and I are all fighting over these seeds, they turned out wonderful, they have the perfect taste, they are nice and crispy but not too well done. I have never used olive oil before when making pumpkin seeds but you bet I will be from now on. DH and DD want me to go buy 2 more pumpkins just for the seeds. Such a simple recipe that I could never get right, thanks to your recipe it is better then right!!