Monday, September 15, 2008

Roasted Pumpkin Seeds.

These are the remnants from the acorn squash from yesterday's green curry. I couldn't very well let them go to waste. Megan and I both thought it tasted like popcorn (which is practically it's own food group in the Seyler family).

Rinse seeds. Lay flat on baking tray. Sprinkle with oil, salt and pepper. I used the garlic-infused olive oil that Erica gave Megan (thanks Erica). Bake for 25 minutes at 325 degrees.

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