Try Topping Your Salad with Roasted Pumpkin Seeds

If you are carving a pumpkin this Halloween, try saving the seeds!  They are tasty and surprising nutritious, full of antioxidants and high in fiber.  Roasting pumpkin seeds will bring out their flavor and add crunch, perfect for topping a salad or yogurt...or eating out of hand!

As you carve your pumpkin, scoop out your seeds and set aside.  Remove as much pulp as possible.

Roasted Pumpkin Seeds (makes about 1 cup)

Preheat oven to 375 degrees.

Place pumpkin seeds in a colander and rinse under running water, rubbing to help remove pulp.  Add 1 cup of raw seeds to 4 cups of waters and 2 T of salt (more or less depending on personal preference).

Bring to a boil and let boil for another 10 minutes.  Drain and let dry on a paper or cloth kitchen towel.

Toss pumpkin seeds with olive oil and spread on a baking sheet.  Add salt and pepper or add chili powder, smoke paprika or cumin, if you'd like.

Bake for 20 minutes, depending on size of seeds, until lightly toasted.  Check frequently to prevent burning and turn occasionally.

Store in an airtight container.  Will keep for 3 weeks or more.

 

Savings seeds for next year's pumpkin patch

Although a package of seeds may be inexpensive, it's fun and easy to save seeds from this year's pumpkins for next year's crop.  Pumpkins are super easy to grow and a great introduction to gardening for kids!

Follow the above directions up to the "let dry on a paper towel."   When your seeds are totally dry, place in a envelope, label and tuck away 'til next spring!

 

 


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