The flavors of fall are upon us.
Whether you fancy a pumpkin spice latte to kickstart the day or a pumpkin ale to accompany dinner, it’s hard to escape pumpkin flavors during the harvest season (But then again, why would you want to?) In addition to being a favorite flavor, pumpkins provide entertainment: pumpkin carving! Carving a beautiful, round pumpkin is a staple of the fall season. While crafting the pumpkins picture below, we saved the seeds for roast.
There are a number of ways to roast pumpkin seeds, but we thought we’d up the ante of fall flavor and use our Butternut Squash Seed Oil to roast the seeds. With a high smoke point of 425, the Butternut Squash Seed Oil is perfect for roasting and also adds a unique rich, nutty flavor to the seeds.
1. Soak seeds in water and salt.
2. Strain in colander and dry seeds with a towel.
3. Arrange on a baking sheet and drizzle with Butternut Squash Seed Oil and salt.
4. Bake at 350 for about 10 minutes. Remove and stir. Place back in oven for another 10 minutes until outer shell is crunchy.