How to Toast Pumpkin Seeds

The beginning of roasting pumpkin seeds started with the Native Indians.

Not only were the pumpkin seeds roasted over the fire, but the whole pumpkin was used.

They would make pumpkin strips, and cook them over their fires. Other preparation included: boiling, parching, baking, drying, and roasting.

The seeds were not only enjoyed as a tasty snack, but were used in medicines as well.

Dried pumpkins were stored, and as needed could be ground into flour. The flowers were used in soups and stews.

They used the dried shells to store grains, seeds, and beans.

Its even been said that the dried pumpkin flesh was pounded down and woven into rugs, which would in turn be used for trading.

Apparently, Christopher Columbus took pumpkin seeds with him on his journey back to Europe. They were only used to feed hogs.

Instead of throwing away the seeds from your freshly carved pumpkins, why not try making some homemade pumpkin seeds. It is extremely easy, and this recipe shows exactly how to toast pumpkin seeds.

Ingredients

1 large pumpkin

water

olive oil

salt

First, you want to scoop out the seeds from your pumpkin, and remove them from the stringy core of the pumpkin, rinse well.

In a four quart saucepan, add 2 cups of water, per half cup of pumpkin seeds. For every cup of water add a half tablespoon of salt. Bring the mixture just to a boil, and then reduce heat to a simmer for 8 - 10 minutes, and then drain.

On a cookie sheet spread about a tablespoon of olive oil on the bottom. Put the pumpkin seeds in a single layer onto the cookie sheet and bake at 400 for 10 - 15 minutes, until they start to get brown.

Let cool before eating.