It's pumpkin season in Bucks County, Pennsylvania (and everywhere) and families are enjoying the yearly ritual of flocking to local farms to pick out their Halloween pumpkins.
In addition to serving as a decoration, pumpkins are really versatile. Many varieties can be cooked and used for pies, (Gluten Free chocolate chip Pumpkin Pie Tart) pumpkin breads ( Grain Free Banana Pumpkin loaf) ) or be eaten as a vegetable. Pumpkin is a rich source of Beta Carotene, fiber, and are low in fat and calories.
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| Pumpkin Farm 1 block from my house |
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| sugar pumpkins are good for pies |
Did you know that those gooey stringy seeds inside of your pumpkin are actually very tasty and good for you? ( contain significant amounts of magnesium, iron, zinc, and Vitamins A, B Vitamins and Vitamin K) The seeds can be quickly and easily removed from the inside of the pumpkin, washed, and toasted to make a crunchy, delicious and nutritious treat that even kids will love .
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Just follow these 3 easy steps
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Just follow these 3 easy steps
1. Slice the top off of the pumpkin and scoop out the inner seeds. Place the seeds in a colander and wash and remove strings. Pat dry with paper towels.
2. Spray a baking sheet with olive oil spray and spread the pumpkin seeds in a single layer. Then respray the seeds.
3. Sprinkle with salt and bake at 325 degrees for about 25 minutes, checking and moving them around after 10 minutes.
Cool and store in an air-tight container.
Variations: Spray seeds with oil and then choose one of the following seasonings to use before baking at 325 degrees for about 25 minutes.
- sprinkle seeds with cinnamon
- Sprinkle seeds with garlic powder and salt
- Sprinkle seeds with Chipotl
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cool- didn't know it was so easy!
ReplyDeleteI've made them a few times.. It is really easy and tasty..
ReplyDeleteSuch a great snack! And so wonderful not to waste the tasty seeds.
ReplyDeleteThanks for sharing this great (and easy) tutorial, I'm sure it's delicious!
ReplyDeleteHi Judee,
ReplyDeleteGreat Tutorial, I just love your Pumpkin! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
I do this every time I have pumpkins. I never though to add cinnamon or any of the other herbs. I will have to try this.
ReplyDeleteYael from Home Garden Diggers
This brought back memories of days gone by!
ReplyDeleteAh my favorite time of year! We are going to make pumpkin seeds this weekend :) Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from vegetarianmamma.com
ReplyDeleteThis is great. Pumpkin seeds are fantastic and nutritious snacks! I do appreciate you sharing with Home and Garden Thursday,
ReplyDeleteKathy
Great tips and photos. I didn't know you were in Bucks County PA! I grew up in Delaware county PA. and loved it. I miss Pennsylvania.
ReplyDeleteWe love pumpkin seeds and roast them every year. I'm visiting from Weekend Cooking.
ReplyDeleteMy mom always roasted the pumpkin seeds after we carved our Halloween pumpkins. They are so yummy.
ReplyDeleteI hate the washing and removing the strings part, but I have roasted pumpkin seeds before. Now I just buy them already prepared, but freshly made ones are better! Great pumpkin photos!
ReplyDeleteI've never made roasted pumpkin seeds but I do love the taste of them.
ReplyDeleteFun tutorial. I love pumpkin seeds!
ReplyDelete