Don’t throw away your pumpkin seeds when carving is finished! The seeds are the most nutritious part of the pumpkin and are a great source of magnesium. They also contain most of the B vitamins, C, D, E and K. Pumpkin seeds are a good source of iron, protein, copper and zinc. Snacking on a ¼ cup of these seeds is a different and tasty alternative to other nuts such as cashews and almonds.
If digging through pumpkins grosses you out, the seeds are available in prepackaged containers as well as bulk bins. Make sure the bins are covered and free of damage. In addition, make sure there is no evidence of moisture and that the seeds are not shriveled. Store the seeds in an airtight container and enjoy!
If you’re in the mood to make your own, remove the seeds from the pumpkin and wipe off any excess pulp. After the seeds dry overnight, place them on a cookie sheet and roast them in a 160-170 degree oven for 15-20 minutes. In order to preserve their healthy oils, roasting them at a low temperature is essential. For your next meal, top salads and sautéed vegetables with pumpkin seeds for festive fall flavor!
By Lindsay Barton