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.
Pan-Roasted Pumpkin Seeds
Ingredients
Seeds from one pumpkin (about 1/2 cup)
1 tablespoon unsalted butter
kosher salt and ground black pepper to taste
Directions
Rinse pumpkin seeds, removing any residual pumpkin bits that may remain attached to the seeds; pat dry.
In a nonstick skillet, melt butter over medium heat.
Add seeds and sprinkle with salt and pepper.
Cook, tossing frequently until warmed through and toasted, about 5 minutes.