Rosemary Salted Roasted Pumpkin Seeds

It is Halloween time and hidden in each potential jack o’ lantern is a delicious snack.  Sure, pumpkin seeds are healthy and good for you but they’re also fun to make and eat.

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Rosemary Salted Roasted Pumpkin Seeds

Seeds from 1 pumpkin (about a cup)
2 tablespoons butter melted (or vegetable oil)
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons coarse sea salt

Preheat the oven to 300 degrees F.

Using a spoon, scrape the pulp and seeds out of the pumpkin into a bowl. Clean the seeds by separating the seeds from the stringy pulp and rinsing the seeds in a colander under cold water. Allow to dry.

Combine the rosemary and sea salt, stir to combine. I put mine in a mortar and pestle and crush them together to really mix the flavors well. In a bowl, toss the seeds with the melted butter, coating thoroughly. Add seasoned salt to taste.

Spread seeds in a single, even layer on a baking sheet. Bake for 30 to 45 minutes, or until the seeds are golden brown. Stir the seeds every so often while they’re baking, so that they roast evenly.

Are you wondering what scary design I ended up putting on my jack o’ lantern? Just a little something to put shivers down the spine of religious extremists everywhere:

pumpkin pic

Boo!

You can get the pattern from Emily’s List.

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