(For norsk oppskrift, følg linken: Ristede Gresskar Frø)
Seeing as we have now made our own pumpkin spice, pumpkin purée and pumpkin pie (links at the bottom of the page), I see no point in discarding the pumpkin seeds. So let us roast them and nibble on the as snack, or sprinkle over a salad or a soup to add a lil crunch and flavor.
It can be a real hassle to clean the seeds, but the method I use is to quickly pick them out of the pumpkin innards, rinse them well in a colander and then leave them to dry overnight in a kitchen towel. Then it is easier to get the rest of the gunk and goo off them. Once that is done, the rest is easy:
- 350 ml pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch salt
- Other seasonings are optional, I use 1 teaspoon powdered paprika and a pinch chili powder
Preheat the oven to 150°C.
Toss seeds in a bowl with melted butter and salt, and also any other seasoning or spice you prefer.
Spread the seeds in a single layer on a baking sheet and bake for 45-60 minutes until golden brown, stir occasionally.
Let cool and put in a clean jar to keep and use as topping for all kinds of soups and salads, or put them in a bowl and serve as a snack.