Wednesday, November 9, 2011

Chipotle Roasted Pumpkin Seeds

A great way of getting the most out of the pumpkins, squash or other various gourds used during the holidays is by spicing the seeds with various flavors and slow roasting them.  The hardest part is separating the seeds from the stringy flesh and even so isn't to daunting of a task.

To make these spicy chipotle roasted pumpkin seeds; rinse the seeds thoroughly in a strainer under running water to remove any pumpkin flesh still attached, then toss with a sprinkling of chipotle powder, salt and pepper.  Then spread them in an even layer on a cookie sheets and slow roast in a 250 degree oven for an hour to hour and a half until crisp. 

No comments:

Post a Comment