Sigh…
There are only about 4 weeks left in the regular football season. Or at least that’s what Ryan tells me. I suppose it could be a hoax, but let’s face it. Ignorance is bliss. No need to google for the truth. This week’s football snack revolves around a seasonal item: pumpkin.
You may have carved a pumpkin in the last week. And if so, well I hope you saved the seeds. Much like the ancient civilizations did, you can use every part of the pumpkin for something. By the way, this is a hoax. I’m hoping you’ll think I’m smarter than I really am. But really, you should roast those pumpkin seeds. They are a mighty fine snack and really easy to make. Herman thinks you should. This is Herman. He has a snaggletooth::
Anyway, here is how you make roasted pumpkin seeds.
Ingredients::
- seeds from one large pumpkin
- 3 TBS olive oil
- salt
- Cajun spice mix
Directions::
- Preheat oven to 400 degrees F. Bring about a quart of water in a medium saucepan over high heat. Add the pumpkin seeds, boil for 10 minutes. Rinse the seeds in a colander.
- Spread pumpkin seeds onto a large baking sheet. Drizzle olive oil over seeds, mixing with hands to coat. Ensure that the seeds are in a thin layer on the sheet, with not many overlapping. Sprinkle seeds with a generous amount of salt and Cajun mix, to taste.
- Roast seeds for 25-30 minutes or until all seeds are golden brown and no longer translucent.
By the way, you want them more baked then these above. See the translucent ones in the middle? Cook the seeds longer to achieve the toasted look like the ones on the side. My oven is 30 years old by the way.
