Happy Halloween: Now Roast Those Pumpkin and Squash Seeds


| 10/31/2008 11:32:58 AM


Tags: pumpkin, squash, seeds, roasting, recipes, salad toppings, seasonal food, seasonal recipes, fall recipes, Halloween,

Hey pumpkin carvers: Stop. Wait. Don't waste all those yummy seeds! (Happy Halloween, by the way.) You can save those seeds from ending up in the garbage can with 4 easy steps:

1. SOAK THE SEEDS in water for a few hours. Fill a bowl with water, drop in the seeds and rub them between your fingers to start loosening up any attached pulp. Don't worry about getting every last bit off, because soaking them for a while makes it easier to rub all the pumpkin-ey pulp off later.

pumpkin seeds soaking in water


2. DRY THE SEEDS
 on a towel for a few hours, or until they are dry to the touch.

pumpkin seeds drying


3. SEASON THOSE SEEDS
 with whatever's on-hand and sounds yummy. Sweet and savory both work well — be creative. (Our friend Kim Wallace, over at Natural Home magazine has a step-by-step recipe for sweet cinnamon-n-sugar pumpkin seeds.) Using a little bit of honey or oil will add flavor and help herbs and spices stick well. For the pumpkin seeds I made as a salad topping (see below), I tossed the dried seeds in extra-virgin olive oil (Global Gardens 2007 Harvest first cold press, a wonderfully fruity and aromatic premium olive oil) and Maine Coast Sea Vegetables organic kelp with cayenne pepper blend (one of my long-standing favorite seasoning blends).

dave
10/30/2010 10:01:50 PM

Ummmmm... did you forget that pumpkins seeds are very highin phytates, which impede the absorption of minerals?


steve_69
11/6/2009 10:04:07 AM

Ummm.......did you forget about the hulls???????





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