We always make the HUGEST mess carving pumpkins, but we ALWAYS save pumpkin seeds for roasting.
I’m happy to say that this Fall favorite is packed with healthy nutrients. Here are a few of their benefits:
– They make an excellent complete protein source.
– Source of ‘good fat’. Yes! Fat can be good and can help regulate blood sugar, improve your hair, skin and nails.
– They have vitamins C, E and D and are a great source for calcium, potassium, zinc and iron.
There are a lot of ways to roast pumpkin seeds, but this is my favorite and is SO easy! By the time you’ve cleaned up the pumpkin mess you will have a great snack!
SPICY PUMPKIN SEEDS
1 cup Fresh Pumpkin Seeds (washed and cleaned from all the slimey pumpkin as best as you can)
2 Tbs. Olive Oil
1 tsp. Cayenne Powder
1 tsp. Paprika
1 tsp. Cinnamon
Dash of Sea Salt
(I normally have more than 1 cup of seeds, so I tend to guess on the spices)
Preheat Oven to 350. Mix all the ingredients and toss with the seeds in a bowl until they are evenly coated. Spread the seeds evenly in a cookie sheet or jellyroll pan. Bake 30 – 45 minutes or until the seeds are toasty brown.
There is your easy, healthy Fall snack! They also make a great salad topping.
What’s your favorite Fall snack or way to use leftover pumpkin or seeds?