Ironhorse
Oct 22, 2007, 09:22 PM
How many of you throw out the seeds from your pumpkin when you carve it? Most people do. But the seeds are a great snack when you toast them, they are healthy too with no cholesterol, they have fiber and are a good source of Vitamins B and E. Here's one recipe for toasting the seeds.
Ingredients:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Some people use chili, cayenne pepper, dry ranch dressing, even cinnamon or nutmeg, you're only limited by your imagination. I prefer mine with just salt.
PREPARATION:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight.
Preheat oven to 250 F.
Line a baking sheet with non-stick foil (makes for easier cleanup).
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until lightly brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
Ingredients:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Some people use chili, cayenne pepper, dry ranch dressing, even cinnamon or nutmeg, you're only limited by your imagination. I prefer mine with just salt.
PREPARATION:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight.
Preheat oven to 250 F.
Line a baking sheet with non-stick foil (makes for easier cleanup).
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until lightly brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.