Thursday, October 31, 2013

Roast Pumpkin Seeds!

This is just a quick, healthy recipe for fall.  If you're like me most times after you clean and carve your pumpkin you just toss the gooey seeds and muck away!  It's not too late!  You can keep them in the refrigerator and do this later, making a great munchy to enjoy throughout the fall season.
 Wash and clean your seeds by using a colander so that they don't slip down the drain.  Thoroughly dry them with a dish cloth or paper towels and put 3 cups in a large zip lock bag with 2 teaspoons of coconut oil or olive oil.  Add a teaspoon of sea salt a teaspoon of turmeric or curry powder (which are really good for you too!) Shake until all of the seeds are coated. 
 If you prefer sweeter roasted seeds use a half-teaspoon of salt, a teaspoon and a half of brown sugar, and a teaspoon and a half of cinnamon instead of the more spicey suggestions above.
 If you like them more bland just use the sea salt and skip the other herbs or spices.
Place on a large baking sheet.  Bake at 300 degrees for 60-75 minutes.  Make sure you stir them up every fifteen minutes or so or they will over-cook on one side. 


  1. Wow, I see those seeds from pumpkins are really good for us! To think how many I have scooped out and thrown away in past years/decades! But now I know after your good advice Donna and I got even more as you encouraged my researching today.

    Fortunately we had not just a display pumpkin this year but 2 extras on our front and side porches that were $1 each yesterday and so picked them up. Going to get the seeds out tomorrow and roast them up!

    Thanks for the good recipe. The first link following is really good overview of nutients as I need like Magnesium and Zinc. The others are more graphs and benefits

    God is Blesing all, always

  2. The Pumpkin seeds are shaken and stirred as I erite and anticipate my roasted treat!


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