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Roasted Pumpkin Seeds to Start a Thanksgiving Meal

Don't throw those pumpkins seeds out with the pulp!  Roast them and use them to whet the appetite of your guests for what's to come. Roasted Pumpkin Seeds (Pepitas)
I used three pie pumpkins for my spiced pumpkin balls (Monday's post) and saved the seeds.  I had approximately two cups of seeds.
Preheat the oven to 325 degrees
Lightly oil a 12 x 11 baking pan.

Spread the seeds out in a single layer.

Sprinkle with sea salt and toss, pulling some of the oil onto the seeds.

Roast for about 25 minutes, just until they start to lightly brown.

Cool and store in an airtight container.

ENJOY and have a wonderful Thanksgiving!
Posted by From the Kitchen at 1:00 AM 19 comments: