While we're on the subject of pumpkin food, let's talk a little about those pumpkin seeds. If you've ever cut into a fresh pumpkin, you'll know that there are just tons of them all stuffed inside each vegetable. It really is well worth your time to collect them and get them ready for roasting and eating. Roasting pumpkin seeds is not difficult, but it's not a quick process. It takes does take some time, but why throw away good food?
Besides, those seeds are jam-packed full of good stuff. Just read for yourself:
"According to the book Healing Foods by DK Publishing House, pumpkin seeds are a good source of B vitamins, magnesium, iron and protein. ... These seeds are a source of valuable nutrients like zinc, magnesium, manganese, copper, antioxidants and phytosterols." They have high levels of essential fatty acids and are heart friendly, contain anti-inflamation properties and even provide serotonin to help you sleep. They are nutritional powerhouses. Read the full story HERE.
So, after carving the pumpkins for Halloween just collect all those seeds and put them in a bowl of water for about an hour. The seeds will be still connected to the pumpkin inards, and this helps to get rid of the sticky orange strings. Then, just rinse the seeds so that they are clean. Lay them flat on a baking tray, put them in a corner of the kitchen or up on a shelf and leave them to dry. Depending on where you live, it could take a few days for the seeds to fully dry out. It took the seeds in the photo about 3 days to dry out.
When they are fully dry, they are ready to coat with spices, roast and eat! We came up with the recipe below for our pumpkin seeds.
Baskets and Blessings' Spicy Roasted Pumpkin Seeds
about 2 cups washed, dry pumpkin seeds
1 teaspoon chipotle chili powder (skip or reduce this ingredient if you don't care for a spicy flavor)
1 teaspoon cumin
1 teaspoon smoky paprika
2 tablespoons Goya "Sazonador Total" seasoning (in the Hispanic or International foods aisle)
unrefined olive oil
Preheat oven to 300F. Toss all the spices together in a gallon ziploc bag. Mix well. Pour dry pumpkin seeds into the bag and mix the seeds around, coating them well. Pour the seeds out flat onto a baking tray. Drizzle with the olive oil. Bake at 300F for 30 minutes.
Here they are, post roasting, ready for snacking. They give a hit of spiciness and flavor we love, plus these seeds really do keep you feeling full!
Lord, we give thanks for your thoughtfulness and attention to detail. Even the seeds you give us can be used for our good, to help us live a healthy, balanced life. Help us notice and appreciate your many gifts. Amen.
This blog contains Amazon affiliate links, which provide a small compensation to the author of a piece when purchases are made through the links, at no cost to you. Thank you for supporting Baskets & Blessings writers in this way.