Save your pumpkin seeds this year and make toasted pumpkin seeds for a healthy, crunchy snack. If you are sculpting a Jack-O-Lantern, don't waste the goodness inside, follow this simple step-by-step guide and you will be rewarded with a special treat!
Whether you're carving spooky Halloween pumpkin faces or making homemade pumpkin puree from scratch, don't forget to keep these edible seeds inside! I had a fond childhood memory of my elementary school teacher showing our class how to toast pumpkin seeds in a toaster oven after making our Jack-O-Lanterns. This healthy snack recipe is easy to make at home and is a fun project to get kids involved.
Don't throw away the seeds! Whip up a tasty and healthy snack in a few easy steps to add irresistible flavor and texture to every bite. Pumpkin seeds consist of two parts; the bark of cream color and the nugget or nugget of olive green color. Both are edible, so you can't go wrong roasting the whole seed and getting the maximum nutritional benefit.
STEP 1: Remove the seeds
Use a large spoon or ice cream scoop to scoop out internal pulp, stringy fibers, and tangled raw seeds from the pumpkin. The seeds of sculpted gourds and pie gourds are edible. Depending on the size of your pumpkin, you will have a higher or lower yield. My pumpkin seed recipe uses a 3-pound pumpkin pie that I used to make homemade pumpkin puree for a delicious pumpkin pie.
STEP 2: wash and dry the seeds
Add the seeds to a colander, wash and remove the pulp that remains in the seeds. It doesn't matter if there is any meat left. Make sure to dry the seeds as much as possible between a towel. This process will help the seeds to chew during roasting. Any excess moisture will create steam in the oven and extend the cooking time.
STEP 3: Season the seeds
Combine the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Be sure to separate and distribute the seeds evenly on a lightly greased baking sheet for even roasting.
STEP 4: Roast the seeds
The seasoned pumpkin seeds are toasted at a moderate temperature of 350 ° F (177 ° C) for about 12 to 15 minutes, and the seeds are tossed every 5 minutes to promote even browning. When the seeds have a nutty aroma and a golden brown color, you are done!
Benefits of roasting pumpkin seeds
Ease: Since you already take the time to cut and remove the seeds, why not preheat the oven and make a quick snack?
Versatility - I'm sure your pantry is already stocked with seasonings to create unique and tasty combinations. You can use any seasoning mix, like chili powder for warming, curry powder or cumin for a more earthy flavor, or even a sweet flavor with cinnamon and syrup. maple. Feel free to use vegetable oil, butter, or coconut oil in place of olive oil.
Nutrition: Eating whole pumpkin seeds provides fiber and an excellent source of zinc from the skin and the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database, 1 ounce (28 grams) of pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat from mostly unsaturated sources, 15 grams of carbohydrate, and 5 grams of total dietary fiber.
If you're a fan of pumpkin seeds, I'd love to hear your flavor combinations and uses in the comments section below!
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