Don't Toss Out the Pumpkin Seeds
Did you know that pumpkin seeds make nutritious snacks?
Photo used under license from www.istockphoto.com
They are rich in fiber and in minerals, such as magnesium. Here's how to roast them:
- Remove the pulp from a pumpkin, rinse the seeds and blot them with a paper towel.
- Toss the seeds in a bowl with a small amount of salad oil, such as canola or sunflower oil.
- Bake at 300 degrees F until light brown and crunchy (40 to 50 minutes), stirring occasionally. If you like, you can salt them lightly or add spices of choice, such as garlic powder or onion powder.
Note: Be aware that nuts and seeds can be choking hazards for children under age 5.
Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service.
Featured in Food Wise November 2015 newsletter (PDF)
