Natalie Kenny Marquez and her daughters are back with a seasonal recipe from her blog, Family to Table.
Roasted Kakai Pumpkin Seeds
1 Kakai pumpkin
2 teaspoons melted butter
Seasoned salt to taste (for the seasoned salt we use Vege-sal)
Cut around the stem at the top of the Kakai pumpkin to expose a hole in the top of the pumpkin.
Remove all of the “guts” and seeds from inside the pumpkin.
Place all of the seeds in a strainer and rinse under cold water.
Scatter the seeds in a single layer across a paper towel and allow to dry (at least an hour).
Pre-heat the oven to 300 degrees.
In a microwave safe dish, melt the butter. Then add the seasoned salt. Add the dried seeds and and toss until each seed is covered.
Spread the seeds across a baking sheet, in a single layer, and bake for 20 minutes. Then turn and bake another 20 minutes.
Keep an eye on the seeds so that they don’t burn! Your oven may bake these faster than our oven so keep close to make and check about every 10 minutes.
Seeds will save in an air-tight container for a few days (if they’re not eaten before then!).