ROASTING PUMPKIN SEEDS
This is a nostalgic recipe for me and one that seemed perfect to share with all of the pumpkin’s that are currently showing up in my instagram feed. Halloween is just around the corner, which means most of us are going to have a lot of pumpkin seeds around the house, so why not turn them into a delicious and nostalgic snack. In our household, my mom would always get my brother, dad and I to help her roast the pumpkin seeds. If you have any ideas of how to eat pumpkin seeds, share them in the comments below!
They have more than 5 grams each of fibre and protein. Nearly 1/3 of an adults recommended intake of zinc, a mineral crucial to immune system function. They also have vitamin A and small amounts of other minerals, including calcium, iron, magnesium and potassium. They have relatively low calories and fat in comparison to other seeds and nuts. They are heart-healthy because they contain phytosterols, chemical compounds that inhibit the body’s ability to absorb cholesterol.
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ROASTING PUMPKIN SEEDS
1 large pumpkin
cooking oil: canola, coconut, avocado, olive oil
Scoop and clean the seeds.
Heat your oven to 300°F. Cut the squash according to how you are going to use it. Scoop the seeds from the cavity and place in a strainer. Remove all the bits of squash and strings. Place the strainer under cool running water and remove any additional squash and strings. Shake the colander to remove as much water as possible.
Boil the seeds.
Put the cleaned seeds in a medium saucepan. For each cup of seeds, add two cups of water and two tablespoons of salt. Add a drop of olive oil as well. Bring the seeds to a boil, then let them simmer for about ten minutes.
Dry the seeds.
Pat the seeds dry with a clean towel.
Oil and salt the seeds.
Place the seeds on a baking sheet and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Season with salt and pepper. I like to use himalayan pink salt.
Toss and bake the seeds.
Toss the seeds until they are evenly coated with oil and salt. Spread them out on a baking sheet so that they are in a single layer. Roast until the seeds are just starting to brown, 20 to 25 minutes. Stir after 10 minutes to ensure the seeds bake evenly.
Remove and cool.
Remove the seeds from the oven and let them cool on the baking sheet before serving.
all images used for this post are from thekitchn.com