It’s autumn again and the air is crisp, the leaves are turning yellow, orange and red and Halloween is right around the corner. After the pumpkin is carved don’t throw away the seeds. Not only can pumpkin seed roasting become part of the fun of traditional autumn activities but, in addition, these little seeds pack a powerful nutritious punch.
What you will need to get started:
• A pumpkin
• Baking sheet with raised edges
• Olive or canola oil
Here’s how you do it:
• Preheat oven to 350º
• Remove seeds from pumpkin. Rinse and pat dry.
*Tip: Sometimes the pumpkin residue can be difficult to remove from the seeds. Pick a sunny dry day and place seeds in baking sheet out in the sun for several hours. The residue will dry and removing it will be a breeze.
• Drizzle oil over seeds and salt to taste. Hand toss seeds to evenly distribute oil and salt.
*Tip: Use spray oil for ease of distribution.
• Spread evenly in one layer on baking sheet and cook for 10 minutes. Remove from oven and give them a toss to turn. Return them to the oven for another 10 minutes or until golden.
*Tip: For easy clean up, line baking sheet with aluminum foil. When your seeds are finished simply toss foil in the trash.
• Let seeds cool. Transfer to paper towel lined plate to soak up extra oil. Eat and enjoy.
Autumn is a time for family, fun and festivities. Make roasting pumpkin seeds a part of your fall tradition.