Nutrition: Pumpkin seeds are mostly sentimental to me. They taste like watching Charlie Brown ("I got a rock!") and sorting our candy after trick-or-treating. But these guys are actually super nutritious too. They are high in calories, but the great kind-- full of fats that lower your cholesterol and encourage great circulation. They have also long been valued as an excellent source of zinc. And though those are the big too, these seeds are truly loaded with vitamins and minerals our bodies love. A satisfying seasonal snack you can feel great about eating!
(Fun fact: It's recommended that one does not roast pumpkin seeds for more than 20 minutes, as roasting past that point actually changes the fats in the seeds, decreasing health benefits.)
Harvesting and cooking: After scraping out all the pumpkin innards, we separated the seeds from most of the gunk by submerging it all in water. The seeds will float away from the pulp and may be skimmed off the top of the water. After a rinse-off and pat-down, the seeds are ready to go into the oven. Season them any number of ways; I looked up recipes on pinterest for ideas, but we also made a basic batch with just a tiny bit of olive oil and sea salt tossed in before spreading them in one layer on a baking sheet. Roast these guys at 350 degrees for about 8 minutes, flip them over, and roast for about the same. They will be sizzling hot out of the oven, and smell heavenly. Happy Halloween!
Storing: After roasted, pumpkin seeds may keep for quite awhile in your pantry, if you can keep your hands off them long enough to find out!
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