Wednesday, October 30, 2013

Roasted Pumpkin Seeds

Nothing says October like pumpkin carving. But do not just throw out those
jack-o-lantern seeds. You can easily roast them for a healthy snack.

Roasted Pumpkin Seeds

seeds of one large jack-o-lantern pumpkin (about 2 cups)

Salted Seeds
1 tablespoon olive oil
1 teaspoon salt

Seasoned Seeds
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper

Sweet Cinnamon Seeds
1 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon sugar

Preheat oven to 325 ° F.
Clean any pumpkin pulp off the seeds. I fill my sink or a large bowl with water and sort the clean seeds into a strainer.
Let the seeds drain most of the water off.
Place seeds into a bowl. Place the ingredients from your selected recipe in the bowl. Stir until well mixed.
Pour seeds onto a parchment paper or foil lined baking pan.
Bake for 20-30 minutes, stirring every 10 minutes.
Remove seeds from pan and allow to cool.


Additional Activity:
We love to guess the number of seeds that will be in the pumpkin and then count them to see how close our guess was.