Sunday, 12 October 2008

Sweet and spicy pumpkin seeds

Courtesy of Martha Stewart. I plan on making some pumpkin tarts tomorrow, so today I made some pumpkin puree by roasting a sugar pumpkin. I left the seeds in while it cooked (just over an hour at 400 F), then separated them after I peeled the pumpkin. From there I followed Martha's recipe pretty closely, and wow! Best pumpkin seeds ever.