Roasted Pumpkin Seeds
Don't waste pumpkin seeds after cooking or making jack-o-lanterns. It is easy to roast the seeds for a delicious and nutritious snack. The hulls are a great source of fiber with the seeds containing a high amount of phosphorus. Let the kids slosh through the slippery seeds and pick out the fibers.
1 quart water
1 tablespoon salt
2 cups pumpkin seeds
1 tablespoon vegetable oil or melted, unsalted butter (optional)
- Preheat oven to 250°F (120°C).
- Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
- Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
- Place the seeds in a bowl and toss with oil or melted butter.
- Spread evenly on a large cookie sheet or roasting pan (cover pan with aluminum foil for easy clean- up).
- Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
- Cool the seeds, then eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.
Makes approximately 2 cups.
Recipe provided courtesy of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).