Make the most of your pumpkin with this savory snack
It's the time of year when pumpkins are everywhere. Don't forget that these orange orbs are so much more than just fall decor.
When you're carving that Jack-O-Lantern, be sure to save the seeds. Did you know that pumpkin seeds are a great addition to granola, terrific topper for soups, and a superb snack by themselves?
They say that big things come in small packages and there is a whole lot of protein, fiber, zinc, iron packed into pumpkin seeds. You could buy a pack of this healthy snack on your next trip to the grocery store. But why spend $7 on just the seeds when you can get the whole pumpkin for so much less?
Here is how you can make your own at home.
1 pie pumpkin
2 teaspoons olive oil, or to taste
Salt and ground black pepper to taste
You can substitute any oil of your choosing for olive oil. Try different flavors by switching up your seasonings with spices like cinnamon, nutmeg, or cumin.
Get your ingredients from Forty Acres Fresh Market
Order a Pie Pumpkin add-on for just $2.50.
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets
Preheat oven to 300ºF
Cut the top off of the pumpkin and scoop out the seeds. You can use a spoon or your cleaned hands.
Rinse the seeds clean using a strainer.
Lay the seeds in a single layer on a plate and pat dry with a towel. The dryer the seeds are the more crispy they will become when you roast them.
Transfer dry pumpkin seeds to a bowl and coat with oil and seasonings.
Spread the seasoned seeds evenly on a baking tray and roast in the oven for 45-60 minutes. Check them frequently to make sure they don’t burn and toss the seeds so that they get crispy on both sides.
Remove from oven when seeds are lightly browned and crispy.
Enjoy your toasted pumpkin seeds on their own as a snack or add them to soups and salads for extra crunch.