Roasting Pumpkin Seeds

[Guest guest]

Fall has arrived and with it, the pumpkin season.

There are always plenty of pumpkins to carve up around

Halloween time and a great way to make use of the

seeds is eat them, salted and toasted. Our preference

is with the shells on - if they are toasted properly

they are wonderfully crunchy and easy to eat. It helps

if you are going to eat them with the shells on if you

use seeds from sugar pumpkins, somewhat smaller than

the mega-sized carving pumpkins (not really pumpkins

but large squash). The trick? Boil the seeds in salted

water first, and then toast them in the oven.

 

One medium sized pumpkin

Salt

Olive oil

 

1 Preheat oven to 400°F. Cut open the pumpkin and use

a strong metal spoon to scoop out the insides.

Separate the seeds from the stringy core. Rinse the

seeds.

 

2 In a small saucepan, add the seeds to water, about 2

cups of water to every half cup of seeds. Add a

tablespoon of salt for every cup of water. Bring to a

boil. Let simmer for 10 minutes. Remove from heat and

drain.

 

3 Spread about a tablespoon of olive oil over the

bottom of a cookie sheet. Spread the seeds out over

the cookie sheet, all in one layer. Bake on the top

rack for 20 minutes or until the seeds begin to brown.

When browned to your satisfaction, remove from the

oven and let the pan cool on a rack. Let the seeds

cool all the way down before eating. Either crack to

remove the inner seed (a lot of work and in my

opinion, unnecessary) or eat whole.

 

 

" The afternoon knows what the morning never suspected. " Old Swedish proverb.

 

 

 

 

 

[Guest guest]

Pumpkin seeds are very good for the prostate gland. Pumpkin seed oil

is excellent for vitamin E and excellent for worm ( more people have

worms in the West than you would imagine). It is best to have pumpkin

seeds unroasted as far as nutition. I roast pumpkin seeds like Donna

does and they taste great. They also provide good roughage,

especially unhulled.

 

GB

 

In , Donnalilacflower

<thelilacflower wrote:

>

> Fall has arrived and with it, the pumpkin season.

> There are always plenty of pumpkins to carve up around

> Halloween time and a great way to make use of the

> seeds is eat them, salted and toasted. Our preference

> is with the shells on - if they are toasted properly

> they are wonderfully crunchy and easy to eat. It helps

> if you are going to eat them with the shells on if you

> use seeds from sugar pumpkins, somewhat smaller than

> the mega-sized carving pumpkins (not really pumpkins