{"id":5324,"date":"2013-10-30T10:41:56","date_gmt":"2013-10-30T16:41:56","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5324"},"modified":"2013-10-30T10:41:56","modified_gmt":"2013-10-30T16:41:56","slug":"roasted-pumpkin-seeds","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/10\/30\/roasted-pumpkin-seeds\/","title":{"rendered":"Roasted Pumpkin Seeds"},"content":{"rendered":"<p>If I were a good blogger who thought more than a day in advance I would&#8217;ve posted this weeks ago so you&#8217;d have time to plan and make these when you carved your pumpkin. \u00a0I&#8217;m not a good blogger, I&#8217;m a foggy headed mommy. \u00a0So here&#8217;s a post about pumpkin seeds that no one is going to use&#8230;<\/p>\n<p>You&#8217;ve likely already thrown your seeds or roasted them if you&#8217;ve already carved your pumpkin. \u00a0But if you&#8217;re carving your pumpkin today or tomorrow, then you&#8217;re in luck and you&#8217;ll have pumpkin seeds to roast! \u00a0Or you could go buy another pumpkin, scoop out the goo, carve another jack o lantern and roast some seeds. \u00a0And if you live in Houston you might need to replace the pumpkin that&#8217;s rotting on your porch anyway thanks to 80 degree temps and high humidity in OCTOBER. \u00a0Why do I live here?<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/10\/pumpkinseeds.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter  wp-image-5325\" alt=\"pumpkinseeds\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/10\/pumpkinseeds.jpg?resize=800%2C535\" width=\"800\" height=\"535\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/10\/pumpkinseeds.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/10\/pumpkinseeds.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/10\/pumpkinseeds.jpg?resize=150%2C100 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2013\/10\/pumpkinseeds.jpg?resize=400%2C267 400w\" sizes=\"(max-width: 800px) 100vw, 800px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>These pumpkin seeds are very simple and straightforward. \u00a0Wash and dry your seeds (preferably overnight), toss in melted butter and spices, and roast in the oven. \u00a0Nothing fancy. \u00a0I&#8217;ve seen so many variations, from buttermilk ranch to <a href=\"http:\/\/www.thecomfortofcooking.com\/2012\/11\/salted-caramel-pumpkin-seeds.html\" target=\"_blank\">salted caramel<\/a>. \u00a0People are so creative! \u00a0I thought about trying something out of the ordinary, but ultimately decided to stick with something simple and something nostalgic. \u00a0I remember roasting seeds as a kid, and this is what we&#8217;d do, although maybe with just salt a pepper or seasoning salt. \u00a0I made my own little mix of spices for these seeds. \u00a0You could easily adapt this with the spices you like. \u00a0Happy carving, happy snacking and Happy Halloween!<\/p>\n<h3>Roasted Pumpkin Seeds<\/h3>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>1 cup raw pumpkin seeds, washed and dried<\/li>\n<li>2 tablespoons melted butter<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>1\/4 teaspoon pepper<\/li>\n<li>1\/2 teaspoon garlic powder<\/li>\n<li>1\/4 teaspoon paprika<\/li>\n<li>1\/4 teaspoon dried basil<\/li>\n<li>1\/4 teaspoon dried thyme<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Preheat oven to 375\u00b0F<\/li>\n<li>In a bowl toss pumpkin seeds with butter and spices to evenly coat.<\/li>\n<li>Pour the seeds out onto a rimmed baking sheet (lined wish parchment for easier clean up).<\/li>\n<li>Roast for 15-20 minutes, shaking the pan every 5 minutes to make sure the seeds are evenly roasted. \u00a0The seeds are done when they just begin to brown, but I like mine a little darker so I often go a minute or 2 more.<\/li>\n<li>Cool and store in a sealed container up to a week.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2013\/10\/30\/roasted-pumpkin-seeds\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>If I were a good blogger who thought more than a day in advance I would&#8217;ve posted this weeks ago so you&#8217;d have time to plan and make these when you carved your pumpkin. \u00a0I&#8217;m not a good blogger, I&#8217;m a foggy headed mommy. \u00a0So here&#8217;s a post about pumpkin seeds that no one is [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[8],"tags":[344,102,636,145,637,421,635,600,457],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1nS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5324"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=5324"}],"version-history":[{"count":5,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5324\/revisions"}],"predecessor-version":[{"id":5331,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5324\/revisions\/5331"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=5324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=5324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=5324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}