How to Roast Pumpkin Seeds
Fall is the time of year for pumpkins. Roasted pumpkin seeds are my family's favorite part of a pumpkin and it is just so easy to do that I can't imagine anyone throwing the seeds away. Even better is that pumpkin seeds are very good for you. According to Nutrition Data one ounce of roasted pumpkin seeds contains 5% of your iron, 5g of protein, both Omega-3 and Omega-6 fatty acids and a few important minerals including potassium, magnesium, zinc, copper and more. All for about 125 calories. What a great snack!
Roasting them is easy, once you get all the goop off. When we carve our pumpkin we scoop all the insides out into a large bowl. From there I separate the seeds from the pulp and put them all in a smaller bowl. I then soak the seeds for awhile in cold water, swishing it around occasionally to clean the seeds off more. Next I drain the seeds and spread on a pan for roasting. I have heard of two different ways to add flavor to roasted pumpkin seeds - before you roast them and after. I prefer do season my seeds before.
You can flavor pumpkin seeds in many different ways, but I will give you three ideas. Adding a tablespoon or two of olive oil and a teaspoon of salt to a pan of seeds is our favorite. I stir it around well to coat everything. If you prefer a sweeter flavor you can sprinkle your seeds with cinnamon and sugar. I don't use oil for the sweeter seeds. If you like spicy you can sprinkle your seeds with paprika or cayenne pepper after adding olive oil.
Once you have them seasoned you are ready to roast. I spread a thin layer on a pan and slowly roast them at 300 degrees for about an hour. Once they are cooled they can be eaten or stored in an air tight container. You can eat them by the handful for snacks or add them to your salad. If you are looking for a low calorie snack that is packed with nutrients, pumpkin seeds are a great option and are easy to roast. Enjoy!
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