WARNING: Innocent pumpkins were harmed in the making of this post.
So my Mom brought me some of her famous Roasted Pumpkin Seed Trail Snacks the other day. I get them once a year – always around Halloween. I always forget how much I love those things. After I smashed about 3 bags of them into my mouth I suggested that she share how she makes these here on the blog. So she put together a post which I have included below. However, her Roasted Pumpkin Seed Recipe starts with PUMPKIN SEEDS. She told me as long as I provide her with the seeds, she would write the post. We struck a deal.
No matter the task, I try to be fast, thorough and efficient. Getting Mom these pumpkin seeds is no exception. My ULTIMATE SURVIVAL SHOTGUN came to mind as the best tool for the job. So below is a video showing how I used the USS to extract the pumpkin seeds Mom needed. (NOTE: If you are reading this in an e-mail – you must visit the site to see the video.)
Ok – so I’ve held up my end of the deal – now for Mom’s post – which you will find below:
Roasted Pumpkin Seed Trail Snacks
by Creek’s Mom – Margaret Stewart
October/November and what bright orange fruit comes to mind? Pumpkins, of course. Small, medium, large – light orange, medium orange, dark orange. Hopefully those of us who carved pumpkins a few weeks ago saved the seeds to roast – a true delicacy.
To begin, thoroughly wash your pumpkin on the outside. Take a sharp knife and cut off the top about 2 or 3 inches from the top. With gloves, clean out the seeds and membranes on the inside of the pumpkin trying to separate the seeds from the membrane.
Wash the seeds to clean off all membranes from the seeds. In a shallow baking dish put about 2 tablespoons of real butter then place in the seeds and seasonings. You can vary seasonings depending on your “likes”. In a recent batch I just made I used two baking dishes. In one dish I added Italian seasoning and garlic salt after putting in real butter. In the other dish I added garlic salt and chili powder. Both of these turned out delicious. You can add any seasoning you choose. Try making small batches in case you don’t like one of your concoctions.
Bake the dish at about 300 degrees for 45 minutes or so – turning the seeds occasionally. Depending on your taste, you may want to bake longer to crispen the seeds.
So, let’s use the entire pumpkin. First, it’s beauty, then it’s pulp & SEEDS. Enjoy ALL of nature’s pumpkin bounty.
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