Pumpkin seeds are a good source of healthy fats and are packed with different vitamins and minerals. For ~85 seeds (plain), you get 5g of fat, 15g carbohydrates and 5g of protein. Pumpkin seeds can be purchased at the store year round, but this time of year with all the pumpkins around, you can make your own! To roast pumpkin seeds:
1. Pre-heat the oven to 300 degrees.
2. Rinse off seeds to remove any pumpkin remains.
3. Boil a pot of water with ~1 tsp salt. Add seeds and reduce to a simmer for ~10 minutes. *This step can be skipped, but does help break down seeds to make them easier to digest.
4. Drain and pat seeds dry.
5. Spread seeds on a greased baking pan and drizzle with oil if desired. Add seasonings as desired and mix.
6. Bake in the oven, stirring every 10 minutes, until golden and crispy.
*You can also roast the seeds of other similar vegetables like squashes.
What is your favorite way to prepare pumpkin seeds?