Why throw away those pumpkin seeds? Thanksgiving is around the corner, and make the most out of those carved pumpkins!
Why throw away those pumpkin seeds? Thanksgiving is around the corner, and make the most out of those carved pumpkins! They can make a great quick Autumn snack.
Nutritionist Frances Largeman-Roth explains how to make roasted pumpkin seeds. Not only are these a great tasting snack, but they are loaded with magnesium as well!
First, preheat the oven to 300 degrees. You can get your pumpkin seeds from either a regular jack-o-lantern or a sweetie pumpkin which is known as a baking pumpkin. Once you have your seeds give them a nice rinse under water and boil.
You must now get your seeds bone dry so they don’t boil when you bake them. Once dry, sprinkle salt and olive oil over seeds, just enough to lightly coat. Place the pumpkin seeds on a baking sheet so they are evenly spread out and are not overlapping. Place in oven for 20-30 minutes but check frequently until they are lightly golden. Enjoy!
- Seeds from a pumpkin (either a carving pumpkin or a pie pumpkin), cleaned very well (no stringy bits attached!)
- Extra virgin olive oil
- Sea salt
InstructionsPreheat oven to 300 degrees Fahrenheit. Boil the seeds in a large pot of salted water for 10 minutes. Drain and dry thoroughly (you can speed the process with a clean kitchen towel). Transfer to a large bowl. Toss with enough olive oil to lightly coat (this depends on the size of your pumpkin). Sprinkle in about a teaspoon of salt and toss again. [NOTE: This is where you‚Äôd add additional seasonings like paprika, cayenne pepper, cinnamon, etc.] Spread the seeds out in an even layer (no overlapping) on baking sheets. Bake for about 20 to 30 minutes, checking every 10 minutes to stir and to make sure seeds aren't too brown. When just golden on the outside, remove, cool slightly and enjoy! Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frances Largeman-Roth is a nutritionist and cookbook author in New York City.
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Today I'm making roasted pumpkin seeds.
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We're all going to be carving up one of
these guys pretty soon with our kids or
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with our friends.
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And I think honestly the best part is
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So all these seeds inside are just loaded
with magnesium and
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they're super tasty too.
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You can use, this is just a regular
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But you could also use the seeds from a
baking pumpkin like
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a sweetie pie pumpkin or something like
that, they're just gonna be smaller.
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You're going to get your seeds and then
you're gonna give them a really
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rinse under water, and then we're going to
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And you're going to just get them
basically nice and clean.
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It's going take off any residue from the
pumpkin that is still on there.
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Now this is the key.
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What you really need to do at this point
is to get them pretty much bone dry,
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because you don't want them to steam.
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You want them to actually get nice and
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Okay, so we're getting our pumpkin seeds
as dry as we possibly can.
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Use a kitchen towel, use paper towels.
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What, whatever you have on hand.
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And then depending on how big your pumpkin
was, you might have a whole lot of seeds.
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But right now, for these purposes, I just
have, oh probably like half a cup here.
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So we're just gonna sprinkle it with a
little bit of salt, and
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just enough olive oil to coat the seeds.
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This is really a fun thing to do with your
kids, and then once you have them,
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the seeds would keep in an air tight
container for probably a week to 10 days.
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So it's a really nice snack and they're
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they're great to mix in with trail mix,
mix it in with chocolate and cranberries.
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You can also add them on top of say
butternut squash soup.
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They are delicious.
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So we have our oven preheating to 300
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it's at a pretty low heat because we just
really are kind of drying them
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out even further as opposed to really
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So we've got our oil, our salt.
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We're gonna spread them out and this is
another key step is to
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make sure that they're in an even layer
and that they're not overlapping.
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So into the oven they go.
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We have our finished pumpkin seeds here,
and they look great.
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They're shiny, they're crisp, and we're
gonna try them in a minute.
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I'm sure that they're delicious.
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But, when you are roasting them at 300
degrees, check them every ten minutes.
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It's gonna take about 20, 30 minutes until
they're just sort of lightly golden and
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then when you check them,
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give them a little stir just to make sure
that they're baking evenly.
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And also before you put them in the oven,
that's when you would put
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on any additional seasonings that you want
besides salt, like cayenne pepper or
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cinnamon, whatever flavor combination you
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So let's try them.
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Really crispy, really nutty.
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They almost have a popcorn flavor to them.
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Make these, folks.
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They are gonna go like hotcakes at your
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