Roasted Pumpkin Seeds

October 10, 2010 Katja Presnal

Roasted Pumpkin Seeds

pumpkin Pumpkins are everywhere this time of year. You can find them at grocery stores, farmers markets, and pumpkin patches. Pumpkins make great fall decorations and are also fun to carve for Halloween. Roasted pumpkin seeds make a simple, healthy, and tasty snack.  Pumpkin seeds are good on their own, but you can also add them to your favorite granola, use them as a garnish for fall soups, or sprinkle them on a mixed green salad. Pick out a pumpkin today and enjoy the fall season by roasting a batch of pumpkin seeds.  pumpkins Roasted Pumpkin Seeds 1 medium pumpkin  4 cups water  1 tablespoon olive oil Salt, to taste 1. Preheat oven to 250°F. Cut off top 3 to 4 inches of pumpkin then scoop out seeds into a large bowl. Discard stringy orange fiber from seeds and any seeds that are split or cracked. Place seeds in a strainer and rinse well.  2. In a medium pot, bring water to a boil. Add seeds and reduce heat to medium. Boil gently for 10 minutes. Drain the seeds and transfer to a paper towel-lined baking sheet tray. Pat the seeds dry with another paper towel.  3. Put the seeds in a medium bowl and toss with olive oil and salt. Spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until golden brown, about 45-5o minutes.  Set aside to let cool completely-they will get crispier as they cool.  If you want to “spice” up your pumpkin seeds, try these flavor options: For spicy pumpkin seeds, mix 1/2 teaspoon each garlic salt, cumin, coriander and cardamom with seeds and oil before roasting. 
For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 1/2 tablespoons dark brown sugar with seeds and oil before roasting.

Katja Presnal

Katja Presnal shows how to live Nordic inspired life to the fullest and plan your dream life. Katja owns Presnal5 strategic marketing intelligence agency and wants to help marketing professionals to combine a dream career and dream life via freelance work. Katja is an award-winning marketing strategist, and a well-known speaker. Katja has lived in five different countries, and seven states in the USA. Her three children were all born in different countries within three years. When not working or jet-setting the world, Katja is at home cooking big family dinners. She has been featured in NY Times, Glamour, Redbook, Fodor's, Forbes and Woman's Day magazines among many other national and international publications and written for MTV3 and Lifetime TV networks.

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