Have you carved your pumpkins yet?? I have to admit my pumpkin carving skills are anything but amazing, but Liv and her dad put their skills to the test last night and look what they came up with! Pretty darn impressive in my book.
While I didn't get to participate in the actual carving of these jack-o-lanterns, the two of them did leave the remnants of the carving to me. Wrapping up the plastic bag of pumpkin insides and leftover pieces, the seeds began to slip out and the salvaging began. Before I knew it, I had a bowl full of hearty seeds ready for roasting.
Pumpkin seeds are a favorite of ours for salads and granola toppings, but I have to admit that this year I've simply been eating them out of hand. Lightly coated with a touch of oil and then topped with a sprinkle of salt, I've been finding these seeds to be a little irresistible.
Thankfully, pumpkin seeds bring more than just flavor. While they are on the higher side of calories, pumpkin seeds are filled with minerals (including phosphorus, magnesium, manganese, iron and copper), a good source of Vitamin K and an excellent source of the Vitamin B family. Pumpkin seeds also bring a good source of protein (said to have 30 grams per 100 gram serving) and have been said to reduce the inflammation of arthritis.
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So don't toss those seeds! Separate as much of the pumpkin membranes as you can, then give the seeds a good wash in a colander. I've used this recipe for Perfect Pumpkin Seeds from Vegetarian Times successfully on more than one occasion, and have had fun experimenting with different flavor versions. You know what I keep coming back to though?? Simple, fresh roasted seeds with a touch of oil and salt. Practically irresistible!
Do you have a favorite flavor combo for your seeds??
Happy Halloween everyone. Stay safe and enjoy the day!