Roasted Pumpkin Seeds
Autumn week in our class. We dug into a pumpkin to see what was inside. “Holy Cow, that sure is yucky”, they observed. We also learned what sin was this week, so we made the connection that the yuck in the pumpkin is like the sin inside of us. God can clean it out. Then, when we are filled with the Holy Spirit, Jesus shines out of us like the candle shines out of the pumpkin. (We carved a cross in ours)
Later we decided to roast the pumpkin seeds. I had to take them home to do it and brought them back the next day. We enjoyed them during snack time.
Ingredients:
Pumpkin seeds, unshelled
Avocado oil (or your favorite oil)
Salt to taste
Separate the seeds from the pumpkin, wash. Throw the pumpkin goop in the compost pile.
Dry with paper towel. Toss in oil. Sprinkle with salt and toss again. Spread in single layer on cookie sheet.
Bake at 300 degrees for about 20 minutes or until golden brown, turning half way through.
They are best served the within a day or two.
Roasted Pumpkin Seeds
Ingredients:
- Pumpkin seeds, unshelled
- Avocado oil (or your favorite oil)
- Salt to taste
Directions
- Separate the seeds from the pumpkin, wash. Dry with paper towel.
- Toss in oil. Sprinkle with salt and toss again. Spread in single layer on cookie sheet.
- Bake at 300 degrees for about 20 minutes or until golden brown, turning half way through.
- They are best served the within a day or two.
Peppers and Planks 