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Recipe: savory seeds
Sunset, Oct, 2004 by Alison Aves
When you're scooping out your fresh pumpkin, don't toss out the gooey mess and its entangled seeds: You have a great snack in your hands. Separate out the larger wads of flesh and either dispose of them or save them for another use, and roast the moist, unwashed seeds as described below; that orange slime will form a deliciously salty, crunchy coating on the seeds.
[ILLUSTRATION OMITTED]
Roasted pumpkin seeds. In a 10-by 15-inch baking pan, mix 2 cups unwashed pumpkin seeds, 1 1/2 tablespoons melted butter, 1 1/4 teaspoons salt, and 1/2 teaspoon Worcestershire. Spread seeds out in pan. Bake in a 250[degrees] oven, stirring occasionally, until browned and crisp, about 2 hours. Serve warm or cool. You can store the seeds airtight (let cool completely before wrapping) up to 1 week.
COPYRIGHT 2004 Sunset Publishing Corp.
COPYRIGHT 2004 Gale Group
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