As a kid, my favorite part of carving pumpkins: eating the baked pumpkin seeds! Just add a bit of salt, bake for a bit, and you’re done! Always. But, I don’t know why we never got creative with our recipe. Always the same. This year, my crazy husband got creative. AND, I loved it.
Baked Parmesan Pumpkin Seeds!
– About 2 cups of pumpkin seeds
– 1 Tablespoon of butter melted butter
– 1 teaspoon of Rosemary (fresh if you can)
– 1/2 cup of parmesan cheese (super fine grated)
– Salt and pepper to taste
Preheat oven to 300. Stir together the melted butter, salt, pepper, and rosemary in a bowl. Throw in the pumpkin seeds and coat them in the butter. Spread the pumpkin seeds in a single layer on an oiled baking sheet. Bake for 25 – 30 minutes (or, until golden brown). You may need to stir around the seeds once or twice during baking. When the seeds are done baking, put them back in the butter bowl. Put in the cheese, stir… and, you’re done! Yes, so good.