Roasted Pumpkin Seeds

Plain, sweet, or savory? Whatever your flavor choice, eat your pumpkin seeds.

Squash and pumpkins seeds are a fantastic source of minerals especially zinc, iron and phosphorous and copper. They are also abundant in Vits A, Bs, and protein and essential fatty acids. They are beneficial in the treatment of anemia and prostate health. Seriously...eat the pumpkin brains. They are good for you.

Method

Grab the Playing With Pumpkins Ebook

For freshest seeds - open the squash or pumpkin, removing excess flesh off the seeds, wash them and spread them on a sheet to air dry for a few days. You may choose to boil them for 10 min before allowing them to dry which will soften them and make them a more digestible.

Eat them as it, toss them onto salads, sprinkle them onto soup or roast them.

Add a little spice

Like a little spice? Toss 1 cup seeds with 1 T. olive oil, 1 tsp each of salt, Cajun spice, garlic and cayenne. Bake as instructed below.

Perhaps you like sweet? - Toss 1 cup of seeds with 1 T. butter, and 1 tsp each of cinnamon, nutmeg , salt and allspice and bake as instructed below.

Heat oven to 350°F. Spread seeds on baking sheet in a single layer. Bake for 10 minutes, rotate sheet, and bake another 5 minutes until golden brown and crisp.

Be sure to chew well.

Enjoy!