One of my good friends, Lisa Hagenow, is a frequent visitor of the orchard. Not only do we enjoy her company but she often brings us snacks and treats (homemade guacamole the other day…yummy!) During apple season we rarely find time to cook or bake to any significance so treats are always well received! *hint, hint*
Anyway – this past Tuesday she brought me over some of her most recent batch of Roasted Pumpkin Seeds – they were divine! I shared them with some of the customers in the store at the time and it was unanimous – best pumpkin seeds we’ve had!
Lisa was kind enough to share her methods with me so I could share it with you all!
Roasted Pumpkin Seeds
from the kitchen of Lisa Hagenow
Take 1 Pumpkin (any kind – Lisa says the bigger the pumpkin, the more seeds)
Carve the seeds out of the pumpkin. Clean the ‘gook’ off the seeds – it’s not necessary to get it all, just most of it.
Soak the seeds in water for 24 hours
spread seeds on a cookie sheet
sprinkle to taste with salt & garlic salt
Bake at 250-degrees for about 2 hours or until crunchy
Enjoy! A great munching snack!
Our pick-your-own pumpkin patch is OPEN and we also have a nice assortment of pumpkins decorating the area around our store. Remember – if it’s not breathing it’s probably for sale.
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