I roasted what I would say is my first pumpkin – only counting the time since I began with the guten appetit, that is. My first experience with homemade pumpkin pie is yet to come, but yesterday I delighted myself with my very first-ever production of delicious pumpkins seeds to snack on. These edible seeds, rather flat & asymmetrically oval have a white outer hull, are nutrient-rich with especially high content of protein, dietary fiber, & numerous micronutrients. They can be eaten as part of a healthy diet, and there are many articles boasting the nutritional benefit pumpkin seeds give the body: antioxidant support, mineral support, antimicrobial benefits, among many others!
Pumpkin seeds are a common ingredient in Mexican cuisine – known as pepitas – and are also marinated & roasted and served as a snack. The interesting discussion that I ran into on multiple search results was the big question of whether or not you eat pumpkin seeds in the shell or just the inside. Honestly, I enjoyed eating the whole thing, and so do many people I read about online. The shell isn’t hard like a pistachio shell, and the seasoning usually makes it salty & yummy, even if the inside is the softer tastier part. A few quick serving ideas include adding pumpkin seeds to healthy sautéed vegetables, sprinkling on top of mixed green salads, or grind them with fresh garlic, parsley & cilantro leaves to mix with olive oil for a tasty salad dressing, add them to oatmeal or granola, or add to your ground meat in any dish! Pumpkin seeds are a gift from nature, so don’t throw them out as organic waste next time you carve out a pumpkin!
Delicious all by themselves or as a garnish for all the foods mentioned about, you’ll get about 1/2 cup of seeds from a relatively small pumpkin.
For the Pumpkin Seeds
- Pumpkin seeds
- 1/4 teaspoon of vegetable oil
- 1/8 teaspoon of salt
Start by washing & cleaning out the fibers from the seeds. Put in a saucepan, cover with salted water, and bring to a boil. Reduce the heat & simmer for about 2 hours.
Drain & dry on paper towels. Preheat the over to 250°F (120°C) and spread the seeds on a baking sheet. For each 1/4 cup of seeds, add, tossing to coat the vegetable oil & salt. Bake, stirring occasionally, until golden brown, about 1 hour. Cool completely.
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