No, this isn’t about setting aside Halloween candy in your storage pantry. Though you could do that if you’re so inclined. Instead, this is about preparing and eating pumpkin seeds. I don’t know how well they keep over time, but they’re certainly a good source of food right now, and they’re readily available.
Yesterday I read Mary Hunt’s article, “Get Your Free Gift in Every Pumpkin,” and it dawned on me that roasting a batch of pumpkin seeds is a pretty good idea. It’s one of those little resourceful things a person can do to get food from a source others would overlook. So tell your neighbors not to throw out their Halloween pumpkins because you can make use of them.
If you’re into using pumpkins from your garden, the store or farmer’s market for making pies and breads, you may be two steps ahead of me on this. If not, you’ll want to take advantage of the availability of pumpkins right now. Scoop out that pumpkin’s seeds, and make yourself a nutritious treat.
Pumpkin seeds contain protein, vitamin E, iron, magnesium, potassium and zinc, as well as omega-6 and omega-3 fatty acids. They’re even said to lower cholesterol. But who cares about that? They’re edible and are for the taking.
After you scoop out the insides of the pumpkin, put it in a large bowl of warm water. The seeds will separate from the stringy mess fairly easily, and you can put them on a towel to air dry overnight.
Then you can roast them in the oven with a little butter, salt and spices to add flavor. One of Mary Hunt’s recipes includes cinnamon. Sounds great, doesn’t it?
Lay the seeds out in a single layer on a cookie sheet and roast in a 350 F oven for 15 to 20 minutes. Let them cool and store in an air tight container.
You can view Mary’s article with recipes by clicking here.
I’m interested in any thoughts you have about preparing or storing pumpkin seeds, so please feel free to leave a comment. Have you roasted other seeds? How long did they keep? Or were you unable to resist the temptation to snack on them frequently?