Since I was a child, we always carved a pumpkin and toasted the delicious pumpkin seeds for a quick and healthy snack. So before we are greeted by winter, let’s enjoy what’s left of fall. It’s easy.
Buy a baking pumpkin (the outside can be transformed into pumpkin puree and used in muffins, smoothies or pies – all sorts of baking!). Once you cut the pumpkin open scoop out the seeds into a strainer. I prefer this as it makes it much easier for cleaning. The next step is annoying, you need to wash the “pumpkin guts” off the seeds – very carefully to avoid washing away those delicious seeds. They are so slippery and gooey…
I usually let my seeds air dry for 30-60 minutes to allow for quicker baking time. Once they are dry, place them on a baking tray (add parchment paper to avoid sticking). Season with whatever strikes your fancy. I like to keep ours simple so I usually just add a bit of sea salt (although add a little garlic salt or cayenne makes for an interesting flavour). When they are good and seasoned, pop them into the oven at 375 degrees for 15-20 mins (be sure to watch them so they don’t burn). They are ready when they start to brown. Let set in room temperature for 15 minutes, they get really nice and crunchy at this point!
Pumpkin seeds are filled with lots of vitamins, antioxidants; some would even say people with diabetes should eat more of these tasty seeds to help control blood sugar. If you want to learn more click here.
PS: Oh for all those celebrating American Thanksgiving this weekend, toasted pumpkin seeds taste amazing in homemade stuffing or as a topper to a baked butternut squash dish drizzled in maple syrup (Canadian of course).