Roasted Pumpkin Seeds are a nutrient-dense bonus to a favorite fall tradition of carving pumpkins. They taste delicious too!
Carving Pumpkins or Making Soup
Let’s face it: when autumn rolls around, pumpkins become center stage on our front porches, in our meal planning, and in our fun, family traditions. I, for one, LOVE anything pumpkin, especially pumpkin spice. Check out some of my favorite fall posts that feature this marvelous winter squash (or pumpkin pie spice): Pumpkin Butternut Soup, Pumpkin Pancakes, Chocolate Pumpkin Bund Cake, and Homemade Granola.
In our family, homemade soup and carving pumpkins are a favorite fall family tradition. Along with carving pumpkins, there is a bonus treat that many discard when actually it is a nutrient-dense and delicious snack. Pumpkin seeds are rich in many antioxidants and a great source of healthy fats, magnesium, and soluble fiber, which helps contribute to a healthy gut biome. Sure, you can throw the insides to the chickens, compost, or trash (ugh!), but why not give this healthy snack a try?
Seed Saving…Sort of
Separate the seeds from the pulp of the pumpkin and soak them covered with a tea towel on the counter for a few hours or overnight in “sea water” strength salt water. After I rinse the seeds as best as possible, I fill a stainless steel or glass bowl with salt water so the seeds are flavored from the inside out. This step is unnecessary, but I prefer that more than just the outer shell be flavored on my roasted pumpkin seeds.
Roasting Pumpkin Seeds
There really isn’t anything technical to roasting pumpkin seeds. After the seeds have soaked, dry them thoroughly and lay on a parchment-lined baking sheet. Preheat the oven to 425° F. Drizzle with a bit of olive oil and mix with your fingers to coat. Then, sprinkle with a bit of sea salt to taste. Bake in the oven for 15-20 minutes until toasted. Feel free to stir halfway through. Allow to cool and serve in a bowl.
Roasted Pumpkin Seeds are Great For Garnishing
Roasted pumpkin seeds are not only great for snacking, but they are beautiful and tasty as a garnish for soups, like Pumpkin Butternut Soup, or even sprinkled on a salad (at the last minute to prevent it from being soggy). So, give this recipe a try. The chickens may not forgive you, but your kids will love you for it!