October in New England means running through corn mazes, picking apples, gathering up fallen leaves & jumping in them, and of course, carving pumpkins. Pumpkin carving is one of our favorite autumn traditions. One of the things my daughters love most about carving pumpkins is roasting the seeds afterwards for a tasty autumn treat!
Pumpkin seeds are not only delicious, they are packed with nutrients and provide many health benefits as well:
- They are a good source of essential minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium.
- They are also a great source of Fiber, Protein, and Vitamin E.
- They help to reduce levels of LDL Cholesterol
- They help to reduce inflammation
- and many more…
Here is the recipe we use in our family for roasted pumpkin seeds. You may experiment with different spices and season to your liking.
- Seeds from one or more pumpkins
- Olive oil
- Salt or other seasonings (to taste)
- Remove the seeds from the pumpkin.
- Rinse seeds and separate from flesh. Lay seeds in a single layer on a paper towel and pat dry.
- Spread seeds in a single layer on a baking sheet.
- Drizzle 2 Tablespoons Olive Oil over seeds
- Sprinkle 1/2 teaspoon salt evenly over seeds
- Bake at 350 degrees for 25 minutes or until golden brown.
- Season as desired.