Roasted Pumpkin Seeds–A Fall Treat!

Don’t discard the pumpkin seeds when carving that Jack-o-Lantern, using pumpkin pulp in recipes, or when you are finished with your pumpkins as decorations!

When I was growing up, we always roasted the pumpkin seeds from our jack-o-lanterns every Halloween. The smell of the seeds baking is wonderful!

They make great snacks that are rich in fiber, protein, B vitamins, and vitamin E.  They also contain mono-unsaturated fatty acids, which help to decrease LDL (bad) cholesterol, and increase HDL (good) cholesterol.  Other components include zinc, iron, calcium, and manganese, important minerals that our bodies need.

Feel free to add your own spices to your taste!

1 ½  cups of pumpkin seeds
2 Tbsp. melted butter, olive oil, or vegetable oil
Sea salt or seasoned salt
Garlic powder (optional)
Cayenne pepper (optional)
Cajun seasoning (optional)

Preheat oven to 300 degrees.

While it’s OK to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks.

Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.

Spread pumpkin seeds in a single layer on a baking sheet or jellyroll pan.

Bake for about 45 minutes, stirring occasionally, until golden brown.

Enjoy, and Happy Fall!

Blessings to you,

Nurse Anne