Roasted Pumpkin Seeds

Hi Everyone! Fall is here and with it, cool air, Halloween, and pumpkin patches filled with pumpkins everywhere! We carve them, decorate for fall with them and yes you should eat them too! 

When you are finished carving that pumpkin don’t throw away the delicious and nutritious insides! Roast the seeds and puree the pumpkin which can be subbed for any canned pumpkin recipe and so much better for you!

 Roasted Pumpkin Seeds

  1. Scoop out the innards of your pumpkin. Separate the seeds from the pumpkin flesh and strings. Toss the strings and set aside the meat for pureeing.
  2. Wash the seeds well in a colander and rub them between your hands to rinse completely.
  3. Place the seeds in a medium pot.  Cover the seeds with water and add a teaspoon of salt. Bring to a boil, then lower the heat and simmer for 10 minutes.
  4. Drain the seeds in a colander, wipe with paper towels to remove moisture and place evenly on a cookie sheet to bake.
  5. Preheat the oven to 350 and bake 15-20 minutes stirring frequently.  

Now the fun part- seasoning!

Before baking, drizzle the seeds with olive oil. Then pick your choice of seasoning!

  •  Savory: Garlic salt and Worchestershire sauce
  • Tangy: squeeze of fresh lemon juice, Mrs. Dash or lemon pepper and pinch of sea salt
  • Sweet: 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/2 tsp brown sugar
  • Spicy: 1/2 tsp cayenne pepper, 1/2 tsp salt and 1/2 tsp pepper
  • Natural: Dash of sea salt 

 

Enjoy! 

Kathy

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