You have carved up your jack-o-lanterns for Halloween night and now you have the leftovers from the craving. Can't remember that perfect recipe for roasting seeds? Patch to the rescue!
Much of the pumpkin is edible- the seeds and pumpkin meat are extraordinarily tasty. The meat is low in saturated fat, cholesterol and sodium, high in dietary fiber, and is a good source of many nutrients including Vitamin A (off the charts), Vitamin C, and Potassium. In addition, the seeds are high in protein.
Pumpkins also compost easily; we even have a “pumpkin graveyard” in the very back portion of our backyard where friends and neighbors can bring their spent pumpkin shells to “die.”
Perfect Pumpkin Seeds
- 1 ½-2 cups raw whole pumpkin seeds, washed
- For flavor, you can use a mix of 2 teaspoons butter (melted) and some salt, or you could also add 2 tsp of Worcestershire sauce and garlic salt for a different kickPreheat oven to 300 degrees.
Toss seeds in a bowl with the melted butter and salt. Mix thoroughly and place in shallow baking dish. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Roasted Pumpkin
After carving, take the remaining pieces of the “meat” of the pumpkin (left over from eyes, nose, mouth, etc.). Note- I would not recommend eatting the pumpkin shell after it’s been carved and sitting outside for several days. Cut off the orange skin. Dice, chop, slice (however you’d like) the meaty flesh and toss with olive oil, salt and garlic cloves. Roast along with the seeds or, wrap in foil and roast on the grill.
Do you roast pumpkin seeds or do you toss them? What is your favorite way to roast them? Have you carved a pumpkin for Halloween? Tell us in the comment section below. Send us your photos and show us your handiwork. Just click on the camera icon to upload.
