Pre-Recipe #3: Pepitas, A Happy Pumpkin Experience

What time is it?  Pepitas time!

After my latest pumpkin fiasco, I was angry at pumpkins.  I frowned at the pumpkin puree sitting in my fridge.  I scowled at children's jack-o-lanterns.  I definitely glared at canned pumpkin at the grocery store.  I even gave the evil eye to the local Starbucks, home of the Pumpkin Spice Latte.

So, it was with great trepidation that I attempted to do anything with the seeds that I saved from the great pumpkin butchering.  Following the Pioneer Woman's advice on the subject, despite her lies about pumpkin puree, I attempted to make pepitas.

This recipe, like the last, was rated "easy."  However, much to my satisfaction, this recipe lived up to its label.  It was super simple!

As directed, I dried out the pumpkin seeds for at least 24 hours.  Then, I tossed them with a little bit of olive oil.  However, instead of simply salting the seeds, I decided to use my amazing Red Robin seasoning salt!  I seasoned the bejeesus (technical cooking term, meaning "a lot") out of them and then roasted them in the oven for an hour or so.

Action shot!
Reeeeeeeeeed Robin!  YUM!

The results were fantastic!  they came out nice and toasty brown and the seasoning salt gave it a lot of flavor.  Delicious!  They might have made this whole pumpkin experience worth it.

They were so good!  So salty and delicious!