I'm a lazy cook, so I understand the hesitation when it comes to roasting pumpkin seeds. Who wants to spend 20 minutes picking little seeds out of a mess of goo?
Your five-year-old does, and that makes experimenting with pumpkin seeds a great after school activity: you can have loads of fun with your child while you teach her about nutrition and food choices.
Pumpkin seeds pack the punch when it comes to nutritional value. They are high in protein, fiber, and heart healthy fats. They are a good source of manganese, zinc, and iron.
This year, I decided to experiment with seasonings, creating one batch of seeds for my family's sweeties and another for the salties. Here's what I did:
Roasted pumpkin seeds:
- Clean and dry seeds
- Toss with olive oil and seasonings. (I tossed one batch with salt and parmesan cheese, the other with cinnamon and sugar. A bit of cayenne pepper would surely appeal to those in your life who love spice).
- Saute in a skillet until browned
- Bake on a cookie tray for 15 minutes at 325F
Done! Enjoy your seeds as a snack or atop salads or soups, for a nice crunch.