Baked Pumpkin Seeds
Yesterday I baked and pureed two pie pumpkins which I will use to make my Thanksgiving pumpkin pies. They were both loaded with seeds that are just too good to waste. Full of nutrition, they make a tasty snack. So I made baked pumpkin seeds. Pumpkin seeds are packed with minerals- magnesium, manganese, copper, and zinc, as well as vitamin k, and fiber.
You can do this with any squash seeds, such as butternut or acorn.
Some people just rinse and bake them. I've found that since I leave the hull on them, they would get very tough when I prepared them that way. By boiling them before baking, they turn out crisp, chewable and wonderful!
I like them just salty, but you can add various seasonings to make them more interesting if you like. You can sprinkle them with curry, garlic, onion and cayenne. Or you can go for a sweeter version and sprinkle with agave, cinnamon , ginger and nutmeg before baking. You can also skip the butter to make them vegan.
Baked Pumpkin Seeds
1 qt. water
pumpkin or squash seeds
2 T. salt ( you can cut this in half if you do not like them salty)
1 T. olive oil
1 T. organic butter
Preheat oven to 350. Wash seeds in colander to remove pulp. Bring water to a boil, then add salt and seeds. Boil for 10 min. Drain seeds, toss with butter and oil, place on heavy baking sheet. Bake 30 min. stirring once or twice. Store in sealed jar on counter.
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5 comments:
Janet,
I have been on a seed kick too lately. If you don't feel like boiling them you can soak them in water overnight on the counter. That works fine too.
Lately I have been making my curried seeds in the dehydrator. It is amazing how crispy they get given the lack of "cooking". I dehydrate them when I am making kale chips to get two things done at once.
Alicia
I've tried to make it once, but the pulp removal was just completely stressful for me.
Any trick to clean it that good that yours?
Alicia, that's a great tip, thanks. I don't know why I never thought to use the dehydrator!
lululu, sorry I don't have any tip, I just rinsed in a colander. The pulp can be left on if you like- it's edible, I just don't like the stringy bits.
I love baked pumpkin seeds but I've failed twice this year because I burnt them both times. I just noticed that you boiled them for 10 min first, I haven't heard about that before but will give it a try, thanks!
Oh Janet, perfect timing! I just bought some Asian pumpkins. I'll be making these up for sure!
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