Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Between jack o lanterns, soups, and pies there are a lot of reasons to cut into those giant (and not-so giant) orange squashes.  One of my favorite reasons to disassemble a pumpkin are the seeds.

Pumpkin seeds are not only delicious, they are also a great source of protein and fiber.  And the best reason? My toddler is totally pumpkin seed addicted.

You don't have to limit yourself to pumpkin seeds either.  Butternut squash and acorn squash seeds are equally delicious (although the yield per fruit is less).
 

The way that I always made them with my mom was to soak them in saltwater in a jar overnight, and then bake them in the oven with a little oil in the morning.


Allow them to cool and then transfer them to a bowl where they can be stolen by tiny hands while you are trying to take a photo.  Seriously.


Ingredients:
  • pumpkin seeds (whatever your pumpkin yields)
  • enough water to cover
  • 1/4 tsp salt per cup of seeds
  • small amount of olive oil for greasing the cookie sheet

Directions:
  1. When you scoop the goop out of your pumpkin, pick the seeds from the stringy material.  If necessary, rinse them with a little water to clean.  Place then in a jar with the salt and water overnight.
  2. Preheat your oven to 350 degrees F.
  3. Place the seeds in a single layer on a greased cookie sheet.  Bake for 15-20 minutes or until golden, stirring halfway.

More Sides and Snacks:



Comments

Post a Comment

Popular posts from this blog

Lentil-Zucchini Buritos

Image
Lentil-Zucchini Burritos Yum The other night I was craving Mexican-y food, but I absolutely did not want black beans.  I decided to use lentils as the protein, sauteed up with some onions and zucchini.  It was amazing! In frying pan, you simply saute up all the ingredients, then simply layer into your burrito and enjoy.  It's really easy to make.  If you make the lentils ahead of time, this would make a really nice meal to make in a short amount of time. I topped my burrito with fresh tomatoes and red onions.  You could finish yours off with whatever you happen to have on hand: salsa, guacamole, scallions, fresh cucumbers, etc. Serves: 6 Ingredients: 1 TBSP olive oil 1 onion, chopped 1 zucchini, quartered & sliced 2 garlic cloves, minced 3 cups cooked lentils 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp oregano 1/4 tsp parsley 1/8 tsp cayenne pinch of salt Directions: In a saute pan heat up your oil over medium heat.  Add the onions and sau
Read more

Oatmeal-Raisin Muffins (Vegan & Gluten Free)

Image
Oatmeal-Raisin Muffins (Vegan and Gluten Free) I definitely enjoy cooking with oatmeal.  I already used it to make pancakes and veggie burgers , so I decided to make a muffin next!  It's cheap, it's easy, and it's healthy.  What's not to love? These muffins are tender, sweet (but not too sweet), and are packed with amazing flavors like cinnamon, nutmeg, and vanilla. They make a very portable breakfast or snack too! Ground chia seeds act as the binder in this recipe.  To grind the seeds, simply place them in a coffee grinder (one dedicated for spices and seeds would be best) and blend until you basically have a flour.  Hydrate them in warm water and allow to sit for five minutes. This recipe also requires you to make your own plant based buttermilk.  The good news is that it's super easy to do.  Pour the soy milk right into your medium mixing bowl.  Stir in the vinegar.  Let it sit for about five minutes.  By the time you are ready to assemble th
Read more

Beet Fries

Image
Beet Fries Yum Are you looking for a nutrient dense easy side dish to go with a nice home made veggie burger ?  This is one of my all time favorite ways to prepare beets.  Really, their just roasted, with a little olive oil, salt, and pepper; however, cutting them into french fry shapes makes them fun for kids and grown ups alike! Serves: 4 Ingredients: 3 beets, peeled & cut into 1/2 inch sticks. 1 TBSP olive oil + extra for cookie sheet pinch salt dash pepper Directions: Preheat your oven to 400 degrees F. Combine all ingredients in a bowl and toss to coat the fries in oil. Place on a greased cookie sheet and bake for 20 minutes, turning once halfway. More Vegetable Dishes: Sesame-Carrot Slaw (Vegan) Butternut Squash-Apple Soup (Vegan)  Carrot-Ginger Soup (Vegan)
Read more