PUMPKIN SEEDS

While Fall is not my very favorite Season (I really don’t like the mess falling leaves make in the yard) I do love the crisp weather, the smell of a fire and a reason to make a big bowl of soup or chili.  That’s not what this post is about, though . . .sorry!  Fall also means pumpkin season.  I am so excited this year, too.  Husband and one of my sons were invited to a friend’s farm for the weekend and brought back about 10 beautiful pumpkins they had picked from the owners pumpkin patch.  They are all sizes and range from the typical giant orange ones to green and misshapen pumpkins.  We will have a job deciding which ones to carve and which to leave for more Fall “yard” decorations.  

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?