[AG-EQ] How to Roast Pumpkin Seeds

[Tracy Carcione]

Thanks Susan.  Makes me want some of those tasty seeds right now!
Tracy


-----Original Message-----
From: AG-EQ [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of dogwood farm via
AG-EQ
Sent: Friday, November 01, 2019 5:45 PM
To: Agricultural and Equestrean Division List
Cc: dogwood farm
Subject: [AG-EQ] How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds
By Verywell Editor

Total Time: 20 min
Prep Time: 15 min
Cook Time: 5 min
Servings: 4 (1/4 cup each)

Pumpkin seeds (also known as pepitas) are delicious roasted and can be
eaten either with or without the hulls. You may have seen the flat,
dark green pumpkin seeds available at your local grocer, but unshelled
pumpkin seeds are what you'll use in this roasted pumpkin seeds
recipe. This recipe also works for squash seeds, including the beloved
spaghetti squash. Add nutritious roasted pumpkin seeds to a trail mix,
toss into salads, or make a hearty granola. Of course, they are also
delicious on their own as a snack.

If you use a hot oven they take only five minutes or so to bake, but
it's the process of scraping the pumpkin and cleaning the seeds that
take some time. For easier cleaning, place the seeds in a colander and
rinse, shaking the strainer to loosen the pulp. Remove the strands of
pulp and rinse the seeds again. Then place seeds on a dish towel to
dry.

Ingredients
1 cup pumpkin seeds (unshelled)
1 tablespoon olive oil (just enough to coat the seeds)
1 teaspoon salt

Preparation
01 Preheat oven to 350 F (or see below for lower slower method). Cover
a baking sheet with parchment paper.

02 Toss pumpkin seeds with olive oil in a bowl. You only need enough
oil to barely coat the seeds; otherwise, they will be greasy. Add salt
and toss again.

03 Spread the seeds out in one layer on prepared baking sheet.

04 Bake for 3 to 5 minutes, until seeds just start to color and are
fragrant. (If you have more time, you can roast the seeds at 250 F for
45 to 60 minutes. This slower cook time will give a slightly less
nutty flavor.)

Ingredient Substitutions and Cooking Tips
While this recipe is simple, you can add your own herbs and spices to
give your pumpkin seeds some pizazz. Go savory with spices like smoked
paprika, cumin, or garlic. Add sweetness with cinnamon, ginger, clove,
or nutmeg.

Another way to boost the flavor of your roasted pumpkin seeds is by
boiling them in salt water before roasting. Doing this allows the salt
to get inside the shell to the seeds. Simply add pumpkin seeds to a
medium-sized saucepan with 2 to 3 tablespoons of salt (depending on
your taste preference) and 2 cups of water. Bring to a boil and lower
heat to simmer for 10 minutes. They should look slightly gray when
they are done. Use a strainer to drain the water from the seeds
completely and roast the pumpkin seeds using the recipe above.

Nutritional Value
Pumpkin seeds are packed with nutrients. They are particularly high in
many minerals, including magnesium, zinc, copper, manganese, and
potassium. They are highest in zinc if you eat them whole, including
the shell. They also contain a wide array of phytonutrients, including
lignans and many antioxidants.

Susan
dogwoodfarm62 at gmail.com

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