Spread the rinsed seeds on a rimmed baking sheet. See those little pieces of pumpkin? Don’t worry, we’ll get those later. Leave the baking sheet on your kitchen counter overnight so the seeds can dry. They will not roast as well if you put them in the oven when they are wet. It will be easy to pick out any remaining bits of pumpkin the next day. The following day you will toss the dry seeds with some olive oil and garlic salt and roast them till toasty and golden brown. Taste and sprinkle with a little additional garlic salt if needed. I dare you to try and eat just one!
Posted on: Tue, 24 Sep 2013 17:10:38 +0000
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