Description
Sugar Pumpkin Roasted Pumpkin Seeds satisfy cravings with a lightly salted, buttery, vitamin and mineral rich crunch. They taste great with sea salt and even better with HoneySalt and Olive Homemade All-Purpose Season Salt.
Ingredients
Scale
- Seeds from a fresh sugar pumpkin, rinsed
- 1 teaspoon ghee
- 1/8 teaspoon sea salt
- For Sprinkling: extra sea salt or HoneySalt and Olive Homemade All-Purpose Season Salt
Instructions
- Pre-heat the oven to 325°.
- Remove and clean the pumpkin seeds from the fresh sugar pumpkin/pie pumpkin.
- Place the pumpkin seeds in a fine mesh strainer, rinse them, and remove all pumpkin flesh.
- Let them drip dry for at least five minutes. Then place them on a fuzz free flour-sack style kitchen towel to dry. This may take 2-4 hours (dry to the touch) or up to 48 hours (completely dry)—your choice. I prefer completely dry. Once dry, place the pumpkin seeds in a small dish.
- Once dry, place the pumpkin seeds in a small dish.
- Melt one teaspoon of ghee and pour it over the pumpkin seeds. Add 1/8 teaspoon sea salt. Stir to coat.
- Coat a large rimmed baking sheet with ghee.
- Spread the pumpkin seeds out on the sheet.
- Sprinkle the top of the seeds lightly with additional sea salt or HoneySalt and Olive Homemade All-Purpose Season Salt.
- Roast the seeds for 18-21 minutes or until lightly toasted (not browned). Remove them from the baking sheet immediately.
- Let seeds cool before serving.
Notes
Purchase a small sugar pumpkin used for baking pies. Rinse the outside of the pumpkin and dry it.
