Toasting Pumpkin Seeds: Ol’ Fashion Style!

All that hard work digging out pumpkin seeds and “guts” from your children’s pumpkin should not go to waste! Pumpkin seeds are a great source of protein, dietary fiber, vitamin E and many essential minerals. They are a source of “good” fats as well. So all the boring nutritional stuff aside, how does one go about turning a creepy pile of pumpkin innards into a delicacy?

1 – Once the seeds have been harvested from the future jack o’ lantern, place them in a colander and rinse like crazy. Be sure to have the sink strainer installed, because wet pumpkin seeds are super slippery, and you don’t want to accidentally lose them down the drain if a colander slips.

2 – If you don’t get off EVERY SINGLE STRING, don’t worry. They will roast away to nothing, and even if they are still visible, they are quite edible.

3 – Dry your seeds with paper towels so the oil and seasonings will stick.

4 – Place seeds in a dry bowl and pour 2 tablespoons good oil over them, such as olive or coconut oil (increases the good-fats ratio even further). Stir to coat.

5 – Spread seeds on parchment paper-lined cookie sheets (foil will do in a pinch).

6 – Sprinkle evenly with a good, quality salt. Here’s a chance to use a nice sea salt, or try pink Mediterranean salt, or even black salt!

7 – Bake at 300 for 15 minutes, give them a quick stir, then bake another 15-20 minutes, or until lightly browned. (The convection setting works well, if you have it.)

Don’t throw away the stringy guts and pieces of eye and tooth and what-not that you (or your young helpers) have laboriously carved into your pumpkin, by the way. You can make a great broth by boiling them up with some filtered water on the stovetop, then strain (or just smush) as you like it. This makes a yummy and nutritious soup base, or you can mix with apple juice, cinnamon and nutmeg, heat, and have a tasty apple-pumpkin winter drink!

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