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It’s
October and this means pumpkin shopping at area farms. If you are a parent of
young children, it’s likely that you will carve at least one pumpkin into a
Jack-O-Lantern this season. To make it an even more fun and educational
experience, save those gooey seeds!
Roasted Pumpkin Seeds
To
get them ready for roasting, first separate the seeds as best as you can from
the pulp. Use a strainer and run under cool water, using your hands to remove
as much pulp as you can. Place the clean seeds on a large cookie sheet spreading
to a single layer, and place into the oven to dry at low heat, about 175-200
degrees F, for 2-3 hours. Remove from oven, and dump into large bowl. Pour
about 3 TB vegetable oil over the seeds and toss to coat. Sprinkle with a pinch
of salt.
To
roast, place oiled, salted seeds back onto cookie sheet and bake in 300 degree
F oven for 15 minutes.
About
70 calories per ¼ cup, 3 grams protein, 8 grams carbohydrate, 3 grams fat
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