For Oven's Sake!

Let's get cookin' …with kids!

Roasty Toasty Pumpkin Seeds

on October 24, 2013
Half the fun is harvesting the seeds!

Half the fun is harvesting the seeds!

As Josh cut the tops off the pumpkins, Ozzy said we should use an ice cream scoop to get the seeds out.  Um, GREAT idea, Kid! 🙂  It worked really well.

Once the seeds are out and separated from the pulp, wash them off.

Once the seeds are out and separated from the pulp, wash them off.

Place them on a baking sheet lined with paper towels and try them off a bit.

Place them on a baking sheet lined with paper towels and dry them off a bit.

Sprinkle them liberally with seasonings of choice.  We did one pan of just plain salt and another of Cajun seasoning.

Sprinkle them liberally with seasonings of choice. We did one pan of just plain salt and another of Cajun seasoning.

Use your hands to spread the seasoning around on all the seeds.

Use your hands to spread the seasoning around on all the seeds.

Bake at 350° F for 5-7 minutes, flipping half way.

Bake at 350° F for 5-7 minutes, flipping half way.

Eat on the couch while watching football.

Eat on the couch while watching football.

If your little brother gets hungry and starts to eat your dad's shirt, eat your dad's shirt, too.

If your little brother gets hungry and starts to eat your dad’s shirt, eat your dad’s shirt, too.

Oh wait, that’s not part of the recipe! 🙂

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3 responses to “Roasty Toasty Pumpkin Seeds

  1. Ice cream scooper, check. That’s a fantastic idea. Way to go, kid. 🙂

  2. Looked like a fun time! And they look yummy. I like the cajun idea!
    Thanks for stopping by my blog, too!

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