Roasted Pumpkin Seeds

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We grew almost 100 lbs. of Sweet Sugar Pumpkins this year! That means a lot more pumpkin recipes to come and . . . Roasted Pumpkin Seeds!!!

So, I had this wonderful idea . . . Why not roast up several batches of pumpkin seeds, and use them as Christmas stocking stuffers,? After all, who doesn't love pumpkin seeds?

My idea is quite ingenious . . . Repurposed gum canisters to hold Roasted Pumpkin Seeds!

 

The problem is, I love homemade crispy, salty, pumpkin seeds! Everytime we make up a batch, they just seem to dissappear! While I won't admit to eating all of them . . . They still keep disappearing!

Roasting your own pumpkin seeds is so easy and they taste way better then the store bought ones!

 

ROASTED PUMPKIN SEEDS

• Scoop out pumpkin seeds using a large stainless steel spoon.
• Pop the seeds from the stringy goop using your thumb and pointer finger.

• Place pumpkins seeds in a colander, run under cool water, working the residual goop off with fingers.

• In a medium saucepan add: 4 cups of water ~ 1/4 cup Kosher salt ~ cleaned pumpkin seeds.

• Bring water to a boil on HIGH and boil for 10 minutes.

JULIE's TIP: Boiling your pumpkin seeds in salt water will infuse saltiness to the pumpkin kernel.

You will also end up with more tender, crispier out shells.

• Preheat oven to 325F / 163C
• Drain seeds; pat dry with tea towel.

• Place pumpkin seeds on edged baking sheet.
• Coat seeds lightly with extra virgin olive oil; sprinkle with sea salt; toss and sprinkle with more sea salt.
• Arrange seeds in a single layer (they can overlap).
• Bake for 10 minutes; stir seeds; bake for 8 more minutes.
• Remove a couple pumpkin seeds from the baking sheet and taste for crispness (seeds should split easily between teeth and center should taste roasted).
• If needed, bake for an additional 2-4 minutes; tasting every couple of minutes.

JULIE's TIP: Pumpkin seeds should have a slight golden tinge.

• Place baking sheet on wire rack to cool thoroughly; place cooled seeds in storage container.
• Store pumpkin seeds in the refrigerator to retain their vitamins, minerals and antioxidents.
• Enjoy!

So, there you have it! This is a wonderfully healthy snack . . . high in fiber, vitamins, minerals and powerful antioxidants. They taste great, and are fun to eat. Because they take time to eat, that makes them the perfect food for when you're stressing!

Nutrients in

Pumpkin Seeds

0.25 cup (32.25 grams)

Nutrient%Daily Value

manganese73.5%

tryptophan53.1%

magnesium47.7%

phosphorus39.7%

copper21.5%

protein19.5%

zinc16.8%

iron15.7%

Calories (180)10%

 

This gum canister makes a wonderful dispenser for Roasted Pumpkin Seeds!

While it's wonderful pumpkin seeds deliver so many health benifits . . . I love their delicate, nutty flavor, salty crunch, and the fact that I still have 6 more homegrown, organic pumpkins to pull delectable seeds from and roast . . . Over at Julie's!!!

 

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