November Pumpkin, Part 1: Roasted Pumpkin Seeds

Our pumpkin didn't achieve Jack O' Lantern status this year. It sat outside, all alone, for over a week after Halloween. Finally, I decided to bring it inside and see what all I could make with it.

Roasted Pumpkin Seeds



1. First, scoop out all of the seeds from the inside of your pumpkin. Thoroughly rinse the all of the slimy, stringy stuff off of the seeds (I used a colander). Set the seeds on paper towels to dry. Preheat the oven at 350 degrees F.

Note: I ended up with about 1 1/3 cups of seeds. You may want to adjust the following amounts depending on how many seeds you get.

2. Toss the seeds in 2 tablespoons of melted butter, 1 teaspoon of sea salt, 1 tablespoon of Obie Cue's Double Strength Garlic Pepper, 2 tablespoons of Smoking Guns rub, 1 teaspoon of cayenne pepper and 1 teaspoon of black pepper. Stir until the seeds are evenly coated.

3. Spread the seeds in a single layer on a cookie sheet that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 15 minutes.

The seeds are crunchy, salty and bring the heat with the use of the Smoking Guns rub. If you don't have the Smoking Guns and/or Obie Cue's, substitute your favorite barbecue rub and garlic powder or garlic salt.