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Tasty Roasted Pumpkin Seeds
Don't let those pumpkin seeds go to waste after carving the pumpkin for Halloween! Turn them into these tasty treats that make the whole house smell delicious.
Pumpkin seeds are little nutrition powerhouses. They pack protein and minerals, and even contain tryptophan, which is that substance found in turkey, famous for making you sleepy after the big meal. The B vitamins, E and K are also present, which is good because you won't be able to stop at eating just one!
These are easy to pull together, and are a nice reward after a tough effort carving the pumpkin. Makes you feel a little better knowing you are eating something nutritious before raiding the kids candy pile!
- 2 cups pumpkin seeds
- 2 tablespoons butter
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Carve your pumpkins, and reserve the seeds. Clean them well in a strainer under cold water. Pick as much pulp off as possible. Dab with a kitchen towel.
- Preheat oven to 300F. Line a baking sheet with parchment paper. Spread the seeds on the baking sheet and bake for 10 minutes to start to dry them out.
- Meanwhile melt butter, and add to a bowl with Worcestershire sauce, salt and garlic powder.
- Remove pumpkin seeds from oven, and toss seeds in bowl with butter mixture until well coated. Return to baking sheet on same parchment paper. Return to oven for another 30 to 40 minutes until fragrant and toasty. Enjoy!
Acorn squash is abundant right now, and very inexpensive. I cut one open last night to serve as a side dish with chicken and rice, and noticed how similar the seeds looked to pumpkin seeds! I researched them and found they have the same nutritional benefits that pumpkin seeds do, so I used the same recipe (cut in half because 1 squash only yielded about 1 cup of seeds). Delicious! I sprinkled them on a salad with chopped apples and a maple vinegrette for a great fall infused flavor. Hope you try it!