Fall brings so many wonderful things… Fresh apple cider and cinnamon sticks, an amazing array of extraordinary colors, trying out new apple recipes (and revisiting old ones) and picking out just-right pumpkins. Last night as we started cleaning out our pumpkins we decided to look up different pumpkin seed roasting recipes and this year we tried a new approach.
After cleaning the seeds, we boiled them in salt water for 30 minutes and put them out on a tray to dry overnight. Then we mixed them with a dab of butter, a little olive oil, and a few pinches of salt over a low heat, so that the seeds were are all nicely covered. We popped them in the oven at 300 F and baked them for approximately 50 minutes. We were very pleased with how light and crunchy they turned out and munched on them happily throughout afternoon.