Tuesday, October 11, 2011

Pumpkin Seeds

Hello, Gingersnaps readers!  Thanks for stopping over- hopefully you will stay for a while!  On Gingersnaps, I showed you how to take this cute little pie pumpkin....


And turn it into a festive and delicious fall dinner!


 

But there's more!  While carving out that pumpkin, don't forget to save the seeds! Roasted pumpkin seeds are delicious to eat on their own or are great alternatives to croutons on salads.  


Here's my recipe for Roasted Rosemary Pumpkin Seeds!

Rinse the seeds carefully, to get ride of any pumpkin.  Toss seeds in 1 Tbs. olive oil and sprinkle on salt and 1 tsp. rosemary.  Place in a 200 degree oven for about 40 minutes- stir every 15-20 minutes.  The seeds will be done when they turn a toasty brown.


So easy and yummy!  Enjoy!!


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