Bake Pumpkin Seeds

By Monica Painter

Fond memories come to mind this time of year for many people. Autumn leaves change colors, costumes and candies surround us, and pumpkin carving takes place. There is truth to the saying it's not the outside but the inside that counts! So for that very saying, this page is dedicated. Here's to honoring the insides! Save pumpkin seeds when carving the pumpkin this year. Parents and preschoolers can bake pumpkin seeds. The seeds can last for 3 months when stored in an air tight container at room temperature!

What You Will Need

Pumpkin seeds
Butter (enough to toss the seeds in it)
Salt (use whichever seasonings you prefer: onion salt, cayenne pepper, garlic salt)
Baking sheet

How To Make It

Preheat oven to 250 degrees

Spread pumpkin seeds on baking sheet to dry over night

Toss pumpkin seeds in butter until there is a thin coating of butter on seeds

Sprinkle the coated seeds with seasoned salt of your choice

Bake seeds for one hour, flipping seeds every 15 minutes

Take seeds out of the oven when they are golden brown

Be sure seeds are cooled before eating!

Enjoy!

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