STOP! Don’t waste those seeds!
Carving pumpkins with your kids, grandkids, nieces or nephews? Or maybe you’re extending your youth and sculpting up jack-o-lanterns with your friends like I continue to do every year? Either way, don’t scrap the seeds from that big orange ball waiting to be put to the sword.
Those oval seeds hidden inside pumpkins are full of both flavor and nutrients. Pumpkin seeds are B-vitamin (needed for cell metabolism) and magnesium (playing a role in maintaining strong bones and reducing risk of metabolic syndrome–i.e. what can lead to heart diseases, stroke, and hypertension) powerhouses. They are also rich in monounsaturated and polyunsaturated fats (the healthy kinds), and even lend a few grams of protein per serving.
So don’t just dump those pumpkin seeds out with the rest of your jack-o-lantern scraps. Instead, wash those babies up and roast them in the oven. For a real Halloween treat, follow the recipe below, throwing in a little spooky spice and sweet candy corn. A perfect costume party nibbler and kid (of any age) pleaser.
Roasted Pumpkin Seed Mix
- -1 1/2 cup whole raw pumpkin seeds, washed and throughly patted dry
- -2 tsp. olive oil
- -1 tsp. salt
- -1 Tbsp. curry powder
- -1/2 tsp. cayenne pepper
- -3 Tbsp. candy corn, chopped
Preheat oven 375F. Line large baking sheet with parchment paper. Toss pumpkin seeds with oil, salt, curry, and cayenne. Spread on baking sheet. Place in oven, and bake 35-45 minutes, or until seeds are browned, stirring 2-3 times throughout. Remove from oven, and stir in candy corn. Cool and store in airtight container.