Here's a quick and seasonal tip that will help you make the most of those Halloween jack-o-lanterns! My mom taught me how to roast pumpkin seeds when I was little, and I looked forward to it every year. They are SO yummy. Of course I thought everyone roasted their pumpkin seeds, but I've recently come to realize that's not the case. So here you go! Try it!
As you're preparing your pumpkin for carving, scoop the pulp and seeds into a colander instead of the garbage. Under running water, you can separate the seeds from the pulp rather easily. Discard the pulp and rinse the seeds thoroughly. Shake out the excess water or run a kitchen towel around the colander to dry them off a bit. If you have a salad spinner, that would work beautifully! Spray a cookie sheet with cooking spray, spread the seeds in a single layer, sprinkle with salt and bake at 400 degrees until the seeds turn a golden brown. Length of time will depend on the size of the seeds and how wet they are, but it'll probably take 5-10 minutes. Keep an eye on them!
Once they're done, just store them in an airtight container and they'll last for weeks. You can shell them if you have patience, but I prefer them with the shell on! They are so good. This is a healthy and delicious snack, but treat them like any nut or seed -- they are a great source of protein and will fill you up, but 1/4 cup has approximately 180 calories. So don't go "nuts!" (I know, that was bad...)
Enjoy! If you have other recipes for pumpkin seeds or the pumpkin itself, I encourage you to share by posting a comment!
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