What's that smell? |
My humble attempt at a cooking blog. Email me any great recipes you have. I'll try them out and if I like them, I'll post them here. Proper credit given, of course. angelasangle@gmail.com |
After the pumpkin carving, we roasted our pumpkin seeds. I have never had them before, and what a pleasant surprise. I ate a couple after I made them, but I’m going to save some to use on a few spinach salads. If you’ve never tried them, find out what you’re missing.
Reserve seeds when carving your pumpkin. Separate them from the flesh of the pumpkin. You should do this as soon as you can because it is easier when the pumpkin hasn’t dried out. Coat a cookie sheet with olive oil or spray with cooking spray. Spread an even layer of seeds and toss to coat with oil. Sprinkle with salt and bake at 325 for 20 minutes. Store in an air tight container.
