In the name of Fall and Pumpkin Errthang we are jumping on the band wagon and have created a simple recipe for Caesar Squeezer Baked Pumpkin Seeds. This all started with an adventure to the Pumpkin Patch and the careful, decisive picking of the perfect pumpkin. The right size was important for the carving canvas but also to ensure an abundance of pumpkin seeds. We were thrilled to discover two cups worth for baking.

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Caesar Squeezer Baked Pumpkin Seeds

 

2 cups Pumpkin seeds

2 tbsp. Melted Butter

3 tbsp. Caesar Squeezer

3 tsp.  garlic powder

Salt to taste

 

Preheat oven to 375F. Remove seeds from pumpkin and rinse in colander under running water. Bring pumpkin seeds, 4 cups of water and 2 tbsp. of salt to a boil and let simmer for 10 minutes. Drain seeds and pat dry. Combine melted butter, Caesar Squeezer and garlic powder. Reserve half of the sauce and toss the pumpkin seeds in the other half of the mixture. Spread coated seeds evenly on a baking sheet and pop into the oven. Check pumpkin seeds every 10 minutes and stir to cook evenly. You must keep a close eye on your seeds, the size of your seeds will determine cooking time and you don’t want them to burn. When your seeds  start to get crispy and golden brown pour remaining sauce directly on to seeds and mix thoroughly on baking sheet. Add some cracked Himalayan salt and bake for 5-10 more minutes. Let cool and enjoy! 

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