It’s pumpkin season! When carving your pumpkins, don’t toss the seeds. They make a great snack by drying and roasting.
Pumpkin seeds are packed full of nutrients such as antioxidants, iron, zinc, and magnesium, which can provide a variety of health benefits. Besides having them for a snack, you can add them to Greek yogurt, fruit bowls, and sprinkle them into salads, cereals, and soups. Consider saving those seeds at pumpkin carving time. Your body will thank you!
Recipe courtesy of K-State Research and Extension - and the National Center for Home Food Preservation
Ingredients:
Seeds from 1 pumpkin
Directions:
After carve and clean out your pumpkin to remove the seeds.
Carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue.
DRY SEEDS: Pumpkin seeds can be dried in the sun, in an electric dehydrator at 115-120°F for 1 to 2 hours, or in an oven on a very low, warm temperature only, for 3 to 4 hours. Stir frequently to avoid scorching.
TO ROAST SEEDS: Take dried pumpkin seeds, toss with oil and/or salt, and roast in a preheated oven at 250°F for 10 to 15 minutes.
Let cool and enjoy!
NOTE: Dried seeds should not be stored with any moisture left in them.
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