Using the Whole Pumpkin - Making Toasted Pumpkin Seeds

Pumpkins may take up a lot of area in a vegetable garden, but their glorious taste and versatility make up for the loss of space. It is not only the golden flesh of the pumpkin that can be put to good use – toasted pumpkin seeds are not just good for you, they are delicious too. The recipe for toasting pumpkin seeds is an easy one, and children can help, encouraging them to try the delicious seeds afterwards as a healthy toasted snack. These seeds are also known as roasted pumpkin seeds, though this often refers to pumpkin seeds cooked with butter. However your seeds are cooked, the result is delicious

The recipe for roasted pumpkin seeds is so easy there are only three steps. Firstly, rinse your pumpkin seeds. Some recipes advise that you air dry them for a few hours before you toast. The healthiest recipe for toasting your seeds is to spray them with canola oil, though other less healthy recipes call for drenching your pumpkin seeds in butter before you roast them. Once you have coated your seeds with something, put them on a tray and into an oven that has been pre-heated to around 375 degrees Fahrenheit and let them roast until golden brown. Seeds will roast best if you shake the tray during roasting.

Seeds are a Super Snack

Roasted pumpkin seeds are not only an extremely easy recipe and a delicious snack, they are also amazingly good for you. Richer in iron than other seed, pumpkin seeds are also high in zinc. If the taste of plain toasted seeds is not enough for you, try them with soy sauce, or added to salads. Pumpkin seeds are widely used in South American cooking, where after roasting they are ground and added to sauces.

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