The pumpkins are carved, the soups are made and the pies are baked! Now you are left with a bunch of pumpkin seeds waiting to be turned into a super quick, tasty and nutritious snack.
Pumpkin seeds are little treasures each pumpkin has in hold for us. A medium sized pumpkin can hold atleast 1 cup of these seeds, but what most of us tend to do is automatically discard them – and with that, LOTS of nutrients!
Among many nutrients, these fibre rich pumpkin seeds are especially high in protein, iron, potassium and magnesium. They also contain plant compounds known as phytosterols and antioxidants, giving your health a great boost.
A great way to make use of these heavenly seeds is to roast them with any seasoning you fancy. They taste great sprinkled over salads or soups, served in a dip for added crunch, or mixed with dried fruit and nuts to create a trail mix for your snacks!
Follow these 5 simple steps and I promise; you’ll never discard a pumpkin seed again!
1 medium sized pumpkin (serves about 2 cups seeds)
1 Tablespoon Olive oil
1 Tablespoon salt
1 Teaspoon Chilli flakes
1 Teaspoon Dried Oregano
1. Scrape the seeds and strings from your pumpkin with a spoon.
2. Pull away the flesh and rinse the seeds clean in a colander. Next, preheat your oven to 350F.
3. Boil the seeds in salted water for about 10 minutes. Remove from heat and drain.
This step helps both shorten cooking time and elevate flavour by allowing the salty flavour to diffuse in, all while controlling the amount of salt added.
4. Spread evenly on a baking sheet and toss with olive oil. Sprinkle with ingredients of your choice – I used chilli flakes and dried oregano.
5. Bake at 350F for about 5-10 minutes, or until the seeds are light golden brown. Let cool completely before serving.
Store in an airtight container for up to a month.