It's pumpkin season!
I don't know about you, but 2020 has caused me to slow down and make time to try the things I kept putting off in the past. Each year that we carve pumpkins for Halloween I plan to collect the seeds and roast them, but every year something comes up and I end up tossing them in the compost pile instead.
Well, not this year! This year I did it and I am so happy I did. They were so delicious! I hope you like them. Please let me know what you think!
Pumpkin seeds are actually a very nutritious snack. Eating the whole pumpkin seed provides fiber and is an excellent source of zinc, as well as the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database; 1 ounce (or about 85 seeds) of unseasoned pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber.
They are surprisingly quick to make too. The most time consuming step is scooping out the pumpkin pulp and beginning the tedious task of separating the seeds. Don't worry if there is still a little pulp mixed in, you'll be able to clean better in the next step. Once you have all the pumpkin seeds you would like, put them in a bowl with enough water to cover them. The seeds will float to the top and the pulp will sink, making it easier to scoop the seeds off the top with minimal pulp.
I wanted to add flavor to my pumpkin seeds themselves so I boiled them with salt, before I season and roast them. I did this by putting them in a medium saucepan with just enough water to cover them, added 1 tablespoon of salt and brought them to a boil. Once they are boiling reduce the heat and simmer for about 5 minutes, drain in a colander, but don't rinse them. Lay them out on a towel and let them dry completely. Drying them well before roasting will make them crispier and shorten the cooking time.
Once they are dry, preheat your oven to 375.
Mix the seasoning together in a small bow.
Toss the seeds in a bowl with olive oil. Stir in seasoning until all the seeds are coated.
Line a baking sheet with parchment paper. Arrange the pumpkin seeds evenly in a single layer on the sheet.
Bake for approximately 20 minutes or until they start to look roasted and give off a nutty aroma. Be care to not over cook them.
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