Pumpkin Seed Spread Recipes

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Steps:

• Stir the Tbs butter, cream cheese and a pinch of salt until frothy.
• Roast the pumpkin seeds in a frying pan without added fat or oil, season with salt and then finely grind in the blender grinder
• Peel the shallots and the garlic, finely dice the shallots, chop the garlic. Add the ground pumpkin seeds, the diced shallots, the chopped garlic and the pumpkin seed oil to the butter and cream cheese mixture and mix thoroughly.
• Season with salt, pepper and balsamic vinegar to taste and finally mix in the chives. Serve the pumpkin seed spread with the coarse bread.