Pumpkin Seeds Make Festive Snack

This year, instead of just tossing out the remnants from the inside of your freshly carved pumpkin, save the seeds and turn them in to a simple and festive snack. It's easy to do solo, or as an activity with the kids.

Follow these five steps to create the crunchy autumn treat:

1. Soak the seeds in cold water. The seeds will rise to the top and the pumpkin goo should sink to the bottom. Scoop the seeds out and rinse under running water to make sure all of the pulp is off the seeds.
2. Lay the seeds in a single layer on a cookie sheet to dry over night.
3. Toss the seeds in olive oil and your choice of seasoning: seasoning salt, old bay, pepper, garlic powder, onion flakes, etc. (Preheat the oven to 300 degrees Fahrenheit).
4. Spread the seeds out evenly on an aluminum foil-covered cookie sheet and bake for 45 minutes, or until the seeds are golden brown.
5. Let the seeds cool, then enjoy.

Roasted Cinnamon Sugar and Chili Roasted Pumpkin Seeds

Part of the fun of carving a pumpkin is checking out how many seeds are inside—and eating them!

Here's a great recipe for roasted pumpkin seeds. I have a sweet tooth, so I like cinnamon-sugar.

What you need:

Pumpkin seeds
Cinnamon
Sugar
Olive Oil

What to do:
Preheat the oven to 300 degrees.
After seeding your pumpkin, separate the seeds from the pumpkin pulp. Rinse the seeds in a colander under cold water and shake them to dry.
Spread the seeds on an oiled baking sheet. Roast them for 30 minutes to dry them out.
When you take the seeds out, toss them with olive oil, cinnamon and sugar.
Bake them for 20 more minutes until they are golden.

Chili Roasted Pumpkin Seeds

* 1 cup pumpkin seeds
* 2 teaspoons olive oil
* 1 tablespoon chili powder (this is a lot, feel free to adjust to your taste)
* 1 teaspoon celtic sea salt (adjust to your taste, I like things salty)

1. Place pumpkin seeds in a large cast iron skillet over medium heat
2. Stir frequently, for 3-5 minutes, until seeds make a crackling noise, some will even pop
3. Remove pan from heat and stir in olive oil, then chili powder and salt
4. Cool and serve

With a bounty of squash and pumpkin this time of year, it is wonderful to harvest the seeds and roast them, which we often do here in my kitchen. This recipe however, uses shelled pumpkin seeds, which I purchased at the health food store. I'm sharing this with you as it is my favorite recipe for spicy roasted pumpkin seeds.

While many people toast pumpkin seeds in the oven, this recipe calls for a cast iron skillet on the stove top. If you don't have (or want to use a skillet) feel free to experiment and let us know how it goes. As I often say, if you are making changes to a recipe, the only way for me (or you) to find out if your changes work is to actually test them (I don't have a magic substitution ball at home, I just test a recipe dozens of times until it is exactly the way I want it to be). So don't be shy, get in the kitchen and experiment!

How do you like to roast your pumpkin seeds? With the shell on? Shell off? What spices do you add when you cook up a roasted pumpkin seed recipe?

How to roast pumpkin seeds

When you get ready to carve your pumpkin into a spooky jack o' lantern, don't forget to save the pumpkin seeds. Not only are toasted pumpkin seeds delicious, they also have great health benefits.
Make your own roasted pumpkin seeds in less than 20 minutes for a snack that may also help with many health issues including lowering cholesterol, the prevention of kidney stones and to aid in the treatment of depression.
The little seeds that many throw away when scooping out a pumpkin are also a great source of magnesium, protein, vitamin K, zinc, iron, and other important vitamins. One half cup of pumpkin seeds contains 92% of your daily value of magnesium. Take advantage of the insides of the pumpkin you are carving and toast  the seeds.
How to Make Toasted Pumpkin Seeds:

• Remove the seeds from the pumpkin's inner cavity and wipe them off with a paper towel to remove excess pulp.
• Spread them out evenly on a paper bag and let them dry out overnight.
• Preheat oven to low - 160-170º F
• Place the seeds in a single layer on a cookie sheet.
• Roast them lightly for 15-20 minutes. Roasting pumpkin seeds for a short time at a low temperature helps to preserve their healthy oils.

Cool and store in an airtight container in the refrigerator. Pumpkin seeds last one to two months, so eat them as a snack, add them to a green salad or grind them up into a fabulous pesto.
Wondering about some of the health benefits that might be derived from pumpkin seeds?
Depression Treatment: Pumpkin seeds contain L-tryptophan, a compound found to be naturally effective against depression.
Prevention of Osteoporosis: High in zinc, pumpkin seeds are a natural protector against osteoporosis. A low intake of zinc is linked to higher rates of osteoporosis.
Natural Anti-Inflammatory: Pumpkin seeds may aid in the reduction of inflammation without the side effects of anti-inflammatory drugs.
Prevention of Kidney Stones: Studies indicate that pumpkin seeds can help prevent calcium oxalate kidney stone formation.
Lower Cholesterol: Inside that little seed is a compound named phytosterols, known to reduce levels of LDL cholesterol.
Pumpkin seeds are most popular in the fall when everyone is carving jack o' lanterns for Halloween. With all of the health benefits these tasty seeds can bring, it makes sense to keep pumpkin seeds in your pantry year round.