Buttery Roasted Pumpkin Seeds

By Hklbrries

Courtesy of Dr. Erin Johnson, who also likes to serve these as a garnish for butternut squash soup.

Ingredients

• 1 1/2 cups pumpkin seeds from fresh pumpkin, washed and patted dry.
• 2 tablespoons butter, melted (don’t use margarine)
• 1/2 teaspoon kosher salt

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 F. Toss cleaned pumpkin seeds in bowl with melted butter and salt. Spread on single layer baking sheet and bake for 45 minutes, stirring every 15 minutes so both sides get toasted. Cool slightly and serve warm.

Variations: Use the basic method above and adjust the seasonings.

Savory flavor: Use 2 tablespoons butter, ½ teaspoon garlic salt or powder, 1 teaspoon Worcestershire sauce

Fall flavor: 2 tablespoons butter, ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground allspice and ¼ teaspoon salt.

Spicy seeds: Follow the basic recipe and add a dash of red pepper or chili powder