Sunday the little ghosts and ghouls will be out and about collecting treats from neighbors. Last year my daughters each returned home with 8 pounds of candy – no, that’s not a typo. That’s a total of 16 pounds of candy in my house – yikes! This year I saw a dentist that was offering $2 for each pound of candy “sold” to him. I may offer them the same thing, but I risk going broke.
One treat we are sure to have around the house this time of year is roasted pumpkin seeds. Like most families we will be carving multiple pumpkins, so these sweet nutty seeds are abundant in my house. These little green seeds are incased in a white husk and you can actually eat the whole thing. No need to remove the husk, just pop it in your mouth whole. Not only are they delish, they are one of the most nutritious seeds out there. We just snack on them, but they are great on salads too.
Pumpkins seeds are high in manganese, magnesium, phosphorus, tryptophan, iron, copper, vitamin K, zinc, protein, and fiber, and healthy fats. Pumpkin Seeds provide many anti-inflammatory benefits, protect your bones, promote breast and prostate health and more.
To roast your seeds:
Rinse seeds and remove pulp and strings. Pat dry. Spread out on a cookie sheet. Drizzle with 2 table spoons of olive oil, or coat with cooking spray. Sprinkle with coarse sea salt. Roast at 250 degrees until toasted, about one hour. Toss and turn every 15 minutes. Let cool and store in an air-tight container.
Here is a link to some great pumpkin carving stencils.
Here is another link to a little less healthy carmelized pumpkin seed recipe.