With Halloween and then Thanksgiving, the pumpkins are out and plentiful! My kids always loved pumpkin seeds; they are so easy to roast for a great snack. They are also high in antioxidants, fiber, and protein. So next time you carve a pumpkin save the insides and roast those tasty seeds!
Pumpkin Seeds
Here’s how to roast pumpkin seeds:
Separate the seeds from the flesh and strings. Wash the seeds and lay them on paper towels
to let them dry. Preheat the oven to 275°. Toss the dry pumpkin seeds with melted butter, margarine or vegetable oil. Spread on a baking sheet and sprinkle with 3/4 tsp. of kosher salt. Bake for 15-20 minutes, stirring every 5 minutes.
You can spice them up by adding 1/2 tsp. garlic powder and 2 tsp. Worcestershire sauce. Or try adding some cayenne pepper for a spicy kick. Munch on!!