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I love roasting pumpkin seeds every fall. My mom roasted them when I was growing up so I feel like it's a tradition. I could eat them year round, but the two pumpkins we buy every year never seem to have enough seeds to last us very long.
Last year when my mom came to help after baby #3 was born she made some delicious acorn squash with apples for dinner. She saved the seeds from the squash and roasted them up. They were so yummy and I couldn't believe I never thought of doing that. I always threw the seeds away. Now they're a favorite snack at our house. My kids always groan when they see I'm making squash for dinner but they get super excited when they see me roasting up the seeds for a snack. Those tasty little seeds are gobbled up quick at this house.
Roasted Pumpkin or Squash Seeds
1 cup squash or pumpkin seeds
1 tablespoon butter, melted
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon onion powder
Rinse seeds in cold water and make sure all the the pulp and strings are removed. Drain and pat dry. Stir seeds in a bowl with remaining ingredients making sure they are fully coated. Place seeds in a single layer on a baking tray (I like to place parchment paper underneath for easy clean up). Bake in a 250 degree oven for about 30 minutes or until brown and crispy (pumpkin seeds may take an extra 15-20 minutes).