Roasted Pumpkin Seeds

Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!

Ingredients:
Seeds from 1 Winter Density or other pie pumpkin
2 tablespoons olive oil
2 teaspoons brown sugar
2-3 teaspoons sea salt

Method:
1. Preheat the oven to 300°.

2. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. (Don’t blot with paper towels; the seeds will stick.)

3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

4. Toss the seeds with olive oil and brown sugar and a generous sprinkling of sea salt. Return to the oven and bake until crisp and golden, about 20 more minutes.

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