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Butteryum food blog recipes

Filtering by Tag: thanksgiving recipe

Pan Roasted Pumpkin Seeds

Patricia @ ButterYum

Most people like to roast their pumpkin seeds the old fashioned way, in the oven, but I find they’re much better and more flavorful when pan roasted, on the stove top, with butter. I promised, you will never go back to the old way again.

Tip - I find the easiest way to remove seeds from the inside of a pumpkin or squash is to use an ice cream scoop. Works like a charm.

Items used to make this recipe:

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Pan-Roasted Pumpkin Seeds

Printable Recipe

Ingredients

  • Seeds from one pumpkin (about 1/2 cup)

  • 1 tablespoon unsalted butter

  • kosher salt and ground black pepper to taste

Directions

  1. Rinse pumpkin seeds, removing any residual pumpkin bits that may remain attached to the seeds; pat dry.

  2. In a nonstick skillet, melt butter over medium heat.

  3. Add seeds and sprinkle with salt and pepper.

  4. Cook, tossing frequently until warmed through and toasted, about 5 minutes.