31 Days of Holiday: Pumpkin Seeds
Along with pumpkin muffins, roasted pumpkin seeds (from Sunday evening's carving) are staple for us this time of year. Nothing screams Fall and Halloween than pumpkin seeds! My kids love them and it feels good to have a batch on hand to counteract what's coming...lots of candy and sugar, and more sugar. These are great for little hands and easy grab and go snacks, yes please!
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Here is the recipe I used...
3 cups hulled pumpkin seeds
3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground cayenne pepper or more to taste (optional)
3 cups hulled pumpkin seeds
3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground cayenne pepper or more to taste (optional)
Preheat the oven to 300*F. Line a baking sheet with parchment paper, or lightly oil the baking sheet.
Place the pumpkin seeds in a medium-sized bowl. In a small bowl, combine the oil, curry powder, salt, and cayenne, if using; stir well. Pour over the pumpkin seeds and toss to coat well. Transfer the pumpkin seeds to the pan and spread out into a single layer.
Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy: Shake or stir the seeds occasionally for even cooking. Check frequently during the last 5 minutes; do not allow the seeds to become scorched.
Transfer the seeds to a medium-sized bowl to cool completely: The seeds will become crisp as they cool. Store in an airtight jar for 1 week at room temperature or for up to 1 month in the refrigerator.
Place the pumpkin seeds in a medium-sized bowl. In a small bowl, combine the oil, curry powder, salt, and cayenne, if using; stir well. Pour over the pumpkin seeds and toss to coat well. Transfer the pumpkin seeds to the pan and spread out into a single layer.
Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy: Shake or stir the seeds occasionally for even cooking. Check frequently during the last 5 minutes; do not allow the seeds to become scorched.
Transfer the seeds to a medium-sized bowl to cool completely: The seeds will become crisp as they cool. Store in an airtight jar for 1 week at room temperature or for up to 1 month in the refrigerator.
More about this healthy snack: Pumpkin seeds are nutrient-rich nuts. They contain high amounts of trace minerals such as magnesium, manganese and phosphorus, which are important in brain health and development. Pumpkin seeds are also good sources of iron, copper, zinc and protein. A serving size of pumpkin seeds consists of a quarter cup. The recommended daily value that you get from pumpkins seeds consists of 46.1 percent magnesium, 16.9 percent protein and 17.1 percent zinc. They will also give you 28.7 percent of your daily iron requirement!
HAPPY HALLOWEEN!
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I pinned this recipe and I will definitely pass it along. I just how pumpkins are so versatile! They can be an activity (picking, and carving), or a decoration, and you can eat almost every part of them. I love your health info too. Thanks for posting.
ReplyDeletePumpkin seeds are one of my favorite treats! And actually, I put them in my salad every day as well :-)
ReplyDeletePumpkin seeds are our favorite.
ReplyDeleteHave you tried a Cinnamon and Sugar pumpkin seed recipe? I have not, but saw it on Pinterest, just wondering how they tasted.
I have never tried curry on pumpkin seeds. Sounds yummy. I will have to try your flavor combo. I have been to generous lately with our pumpkins and letting the chickens have the whole pumpkin... seeds and all. Time for me to get stingy and keep the next couple for myself :)
ReplyDelete