Roasted Pumpkin Seeds

In All, Eat Better by Angela

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Last month, we talked about the ease of roasting your own pumpkins instead of buying canned puree. This month, we are going to talk about what to do with all those seeds! Don’t throw them away. For just a little bit more of your time, you can have a nutritious and delicious snack. A modest serving of seeds gives you a good dose of healthy fats, fiber, and some valuable vitamins and minerals (zinc, magnesium, iron, manganese, phosphorus).

Flavors

The flavor options are endless; just pick if you want salty, sweet, or spicy. From there, you can get creative with spices you have on hand. For instance, if you want a savory, more spicy snack, choose garlic powder and a little cayenne pepper. If you want sweet, maybe try a little sugar and some cinnamon, or even pumpkin pie spice. You will need an oil as well. Olive oil, butter, and coconut oil are good options. To store, simply put in an airtight container and refrigerate. They should keep about a week. Aside from a snack, these can be used in salads in place of croutons or other nuts.

Here are a few recipe ideas:
Sweet Cinnamon Seeds:

2 tbsp. Melted butter or coconut oil , or olive oil
2 c. pumpkin seeds
1 tsp. Cinnamon
2 tsp. Sugar

  1. Preheat oven to 350 degrees
  2. Toss the seeds with the melted oil of choice and the spices
  3. Spread the seeds on a baking sheet lined with parchment paper
  4. Roast seeds until golden brown
Smoky Spiced Seeds:

2 cups pumpkin
1 ¼ tsp. Onion powder
1 ¼ tsp. Garlic powder
½ tsp. Paprika
½ tsp. Salt
¼ tsp. Cayenne pepper
¼ tsp. Ground mustard
2 Tbsp. melted butter or coconut oil, or olive oil

  1. Preheat oven to 350 degrees
  2. Toss the seeds with the oil and seasonings
  3. Spread the seeds on a baking sheet lined with parchment paper
  4. Roast the seeds until golden brown

Have a great and healthy month!