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Bachelor Chow #3: Pumpkin Seeds

October 23, 2012 8:21 PM

I have become startlingly aware that I only cook a couple of bland, bean-fueled, and uninteresting meals. I’m writing this with the intent to strike a seasonal nerve. If you have recently taken your girlfriend or what have you out to buy and carve pumpkins, then this post is relevant to your interests.

This may have been an odd Fleeman family tradition, but I grew up eating pumpkin seeds during the fall months. I’d carve some dumb video game symbol into my pumpkin, and my mom would keep the seeds to bake the next day. I still carve dumb video game symbols into pumpkins, but now I have a blog to show you all how to prevent pumpkin waste.

I don’t like wasting things. It must be my questionable American Indian heritage.

Step 1: Rinse your seeds and let them dry for 24 hours

Step 2: Check your portions

The main ingredients for baking pumpkin seeds are butter and pumpkin seeds. For additional flavoring (I like my seeds to taste like popcorn), snag some odd salt for use in your mixture.

For every 1.5 cups of pumpkin seeds, use 2 teaspoons of butter.

Step 3: Melt and mix

Melting butter is not difficult at all. No, really, you just put it in the microwave for thirty seconds. You got this, bro.

Pour your seeds into a big bowl, and mix in the melted butter along with your favorite salt.

Step 4: Bake for 40-45 minutes at 300℉

Spread the buttered-up seeds on a pan, and throw them in the oven.

Once they’re out of the oven, that’s it! You’re done! Pumpkin seeds can get some considerable grit in your teeth, but what does dental hygiene have on good fall memories? Now bring these to work and gross out impress your coworkers.

If you want to see more of my terrible and sometimes awkward food creations, follow me on Twitter!

-Zach



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