Last Monday, in preparation for Halloween, Sarah and I carved a couple pumpkins and roasted the seeds.
This year, I made the seeds a little spicy with a mixture of butter, salt and cayenne pepper.
ROASTED PUMPKIN SEEDS
1 1/2 cups raw whole pumpkin seeds
2 tablespoons butter, melted
salt to taste
1/2 tsp. cayenne pepper
Preheat oven to 300 degrees F. Toss seeds in a bowl with the melted butter, salt and cayenne. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
