ROASTED PUMPKIN SEEDS

Over the years, we have found that the day after that pagan holiday celebrated by so many at this time of year, pumpkins are still plentiful and the prices are low. We love pumpkin soup, pumpkin bread, and pumpkin seeds. Here is a great recipe we recently found:

INGREDIENTS:
2 cups pumpkin seeds
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon cumin

DIRECTIONS:
Separate the seeds from the stringy pumpkin guts, rinse
well and dry with paper towels. Mix olive oil, cayenne
pepper, cumin and salt. Add seeds to bowl and toss to
coat evenly. Spread out on a baking sheet and roast in
a preheated 350 degree oven for 30 minutes or until
golden brown. Stir the seeds every 10 minutes or so
during the roasting so that they will cook evenly.

YIELD: 2 cups

Posted on October 31, 2007 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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