Baked Pumpkin Seeds

November 11, 2004

The great taste of pumpkin is perfect for sweets, velvety soups, hearty stews, and more. Use this fall recipe to fill your family and friends with the great tastes of the autumn season.

INGREDIENTS
296 g (2 cups) pumpkin seeds
30 mL (2 tablespoons) light cooking oil (vegetable, peanut, or other)
5 mL (1 teaspoon) cayenne, garlic powder, cumin, curry, or any favourite—add more or less to taste
5 mL (1 teaspoon) salt

DIRECTIONS

Preheat oven to 177° C (350° F).
Remove seeds from pumpkin and rinse with water to remove any remaining pulp. Dry seeds between two paper towels.
Mix oil with spices and/or salt, and toss mixture with seeds.
Spread seeds over a baking sheet. Bake seeds approximately 30 minutes or until crisp and very lightly browned, tossing occasionally.

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