No tricks, only treats: roasted pumpkin seeds
Pumpkin season has arrived! When you're making pumpkin soup, pumpkin pie or the perfect jack-o'-lantern, don't forget to save the seeds. They make a great snack AND they are packed with iron, magnesium, zinc, fibre, potassium, omega-3 fats, protein … Check out this tasty treat - no tricks involved!
Roasted pumpkin seeds
- One pumpkin, medium sized
- olive oil
Cut open the pumpkin and scrape out the pulp and seeds. Separate the seeds from the strings in a big bowl of water, rinse the seeds in a colander under cold running water and shake dry.
Put the seeds in a medium-sized saucepan with salted water. Bring to a boil and let simmer for about 10 minutes over low-medium heat. Remove from heat and drain.
Preheat the oven to 400 °F/200 °C. Coat a roasting pan or baking sheet with olive oil and spread the seeds out in a single layer. Drizzle some extra olive oil over the seeds and bake on the top rack until the seeds begin to brown (5-20 minutes depending on the size of the seeds).
When lightly browned, remove from the oven and let cool down completely. You can eat the roasted seeds with or without the shell, as you prefer.
P.S. Want to pump up the flavor? Toss the seeds with cayenne and smoked paprika, with rosemary and Parmesan, with cocoa powder and orange zest … The perfect sweet or savory snack!
Crunch 'n Mmmmmunch ...