Editor's Note: This recipe from Julianna Crisalli was one of the most popular articles on Banning-Beaumont Patch during Halloween 2011.
This is my personal favorite roasted pumpkin seed recipe. I've been making these since I was a kid and just recently began adding a bit of spice. Enjoy, and happy autumn!
3 tablespoons of butter
Salt (OPTIONAL: Add additional spices to the butter mixture. Seasoning salt, garlic pepper and red pepper flakes are my favorites.)
Pre-heat oven to 375 degrees. Separate the seeds as you clean your pumpkin. Wash the seeds well and pat them dry with a paper towel. Leave the seeds to dry for about 10 minutes while you prepare your spread. Melt butter in saucepan or microwave. Add desired spices and salt.
Place aluminum foil over a cookie sheet and spread seeds in a single layer. Pour or brush butter/spice mixture over the seeds evenly. Place in the oven. The seeds will begin to brown after 20-30 minutes. Once they achieve a golden brown complexion they are done.