What is your favorite part of fall? The crisper, cooler weather means that it is now football season, hockey season, and time to get ready for winter. I think my favorite part of fall, though, is the delicious food! I have to say that I really like pumpkin flavored treats: pumpkin pie, pumpkin muffins, pumpkin rolls, yum! Did you know that you can even eat the seeds? The next time you carve a pumpkin, save those seeds! Not only are they a yummy, crunchy snack, but they are rich in fiber, too. Here is a simple recipe from www.food.com for roasted pumpkin seeds. You can experiment with the seasonings to create your own unique flavors!
Roasted Pumpkin Seeds
Ingredients
1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)
Directions
1. Preheat oven to 300 degrees F. (Ask an adult for help!)
2. While it's OK to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks.
3. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
4. Spread pumpkin seeds in a single layer on baking sheet.
5. Bake for about 45 minutes, stirring occasionally, until golden brown.
1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)
Directions
1. Preheat oven to 300 degrees F. (Ask an adult for help!)
2. While it's OK to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks.
3. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
4. Spread pumpkin seeds in a single layer on baking sheet.
5. Bake for about 45 minutes, stirring occasionally, until golden brown.
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