Pumpkin seeds are quite a nutritious snack. They are high in minerals such as phosphorous, magnesium, iron, zinc and copper. They are also a wonderful source of Vitamin A, B1, B2, and B3, protein, monounsaturated fat, and phytosterols. So let’s start carving our pumpkins and dig out the yummy treat inside!
Toasted Pumpkin Seeds
- One medium sized pumpkin
- Olive oil
Step By Step:
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool to room temperature before eating.
* you can always add other seasonings like ground ginger, nutmeg, or cayenne pepper