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.
Roasted
Pumpkin Seeds
- 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).
