Flavorful Pumpkin Seeds!

Yesterday I emptied out four pumpkins and separated guts from seeds, cleaned and dried seeds. Today I roasted them with three different seasonings!

1. Cinnasweet Pumpkin Seeds

http://allrecipes.com/recipe/cinnasweet-pumpkin-seeds/detail.aspx

Ingredients

• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

2. Coconut Curry Ginger Pumpkin Seeds

• 1 T coconut oil
• 1 t chopped fresh ginger
• 1 T curry powder
• 1 t salt
• 1 1/2 c pumpkin seeds

Microwave oil to soften, pour onto seeds. Then stir in the other ingredients, mix and spread on a baking sheet covered in foil. Cook for 15 minutes, stir. Cook another 15 minutes, stir. Continue until seeds are fully cooked.

These will go along so nicely with my coconut, ginger, curry, pumpkin soup!

3. Rosemary Garlic Pumpkin Seeds

• 1 T freshly chopped rosemary
• 1 t garlic powder
• 1 t salt
• 1 T olive oil
• 1 cup pumpkin seeds

Mix ingredients together, spread on baking sheet and bake for 15 minutes at 350. Stir, then cook another 15 minutes. Continue until cooked. 

I burnt these :( I put them on the lower rack and that was too hot for these little seeds.