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Roasted Pumpkin Seeds

Pumpkin Seeds make a great tasting and healthy snack.  They provide our bodies with zinc which is perfect at this time of  year to help ward off colds!  We love roasting pumpkin seeds and trying different combinations of flavors. We always do some with sea salt, then we mix things up a little by using things like garlic salt and Worcestershire, or for a sweeter flavor we sprinkle on cinnamon and nutmeg! It’s fun to get your kids involved and let them create fun combinations! We’ll share our favorite recipe and cooking method you!

Pumpkin Seeds

What you’ll need:

Medium Pumpkin
Olive Oil
Sea Salt

What to do:

* Preheat oven to 400 F. Cut open pumpkin and scoop out the insides into a big bowl. Add water to the bowl to help separate the seeds from the stringy flesh (a lot of the seeds will just float up to the top!) and then rinse seeds in a colander.

* To make the seeds nice and crunchy we boil our seeds before putting them in the oven. You can skip this step if you’d like as it’s not essential. In a small pot add the seeds (for a medium pumpkin is around 1/2 cup) to approximately 2 cups of water. Add 1 tablespoon of sea salt. Bring to a boil and then let it simmer for about 10 minutes.

* Remove from heat and drain.

* Spread Olive Oil on the bottom of a roasting pan or rimmed baking sheet then spread the seeds (try not to have the seeds touching). This is also the time to sprinkle on some extra flavor if you’d like!

* Bake on the top rack until the seeds are golden brown, 10 – 20 minutes, depending on how brown you like the seeds.

* Take out of the oven and allow seeds to cool. Then enjoy this tasty fall snack!!

Happy Healthy Eating

Kia Robertson is a mom and the creator of the Today I Ate A Rainbow kit; a tool that helps parents establish healthy habits by setting the goal of eating a rainbow of fruits and vegetables every day. Kia is passionate about creating tools that help parents raise healthy kids!

2 Responses to “Roasted Pumpkin Seeds”

  1. Kathy Says:

    I absolutely adore fresh toasted pumpkin seeds!! My favorite way is to bake them with a little garlic, Worchestershire, and chili powder. It gives a little kick and warms you up on a cool Autumn afternoon. And believe it or not, they are great in granola or hot cereal!

    As for the makers of Halloween candy, I’d say that they need to come up with more natural solutions to making their candies. Leave out the HCFS, modified ingredients, and food dyes and make something that our bodies will actually recognize. For instance, use real sugar/fruit juice/puree, natural dyes from blueberries or other plants, avoid too much sugar and cream in chocolate by making 60% + dark chocolate, and stop using partially or fully hydrogenated oils!

  2. Deb Says:

    This sounds great! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!