Pumpkin Seeds

Hey pumpkin! Don't throw out those seeds from all of your carving festivities!

Pumpkin seeds are a superfood thanks to their high levels of vitamins and minerals. Pumpkin seeds are a great source of:

• Magnesium

• Zinc

• Iron

• Antioxidants

• Fiber

• And more!

Roasted pumpkin seeds are a healthy, crunchy snack that is gluten-free, paleo, vegan, and totally delicious!

I have listed out some different flavors to try to "spice up" your life! My favorite that that I tried were the cinnamon sugar ones, and the Ranch.

To clean pumpkin seeds:

1. Scoop all your pumpkin seeds out from the pumpkin. I like to lay them out on a clean kitchen towel or newspaper.

2. Pick any large chunks of pumpkin “guts” out and compost

3. Once you have the seeds mostly separated, fill up a big bowl with warm water and dunk in the seeds. Use your hand to swirl them around a bit to loosen any pumpkin guts remaining. Let the seeds rest for about five minutes or so. In those five minutes, magic happens! The seeds all float, and the remaining pumpkin guts sink.

4. Fish out the seeds using your hands, a slotted spoon, and then put them onto a dish towel and pat dry. You now have clean seeds ready to be roasted!

5. It's totally up to you to let dry over night or pat dry with towel. Some say it makes a difference, and some say they don't notice much difference.

Directions:

1. Preheat oven to 300°F and line a baking sheet (or two, depending on how many seeds you have) with parchment paper.

2. Toss the towel-dried pumpkin seeds with oil, salt, and seasoning, making sure each seed is well-coated.

3. Spread the seeds in one even layer on the prepared baking sheet.

4. Roast in the preheated oven for 20-30 minutes, stirring every 10 minutes during baking time.

5. Pumpkin seeds are ready when they are golden brown. The seeds might be chewy right when they come out of the oven, but will crisp up nicely after cooling.

To make ranch pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

• 1 teaspoon olive oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon onion powder

• 1/4 teaspoon parsley

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dill

• 1/8 teaspoon dry mustard

• 1/8 teaspoon celery seed

• 1/8 teaspoon paprika

• 1/8 teaspoon black pepper

To make pizza pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

• 1 teaspoon olive oil

• 1 tablespoon grated Parmesan cheese or nutritional yeast

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon sea salt

• 1/8 teaspoon garlic powder

To make dill pickle pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

• 1 teaspoon olive oil

• 1 teaspoon white vinegar

• 1 teaspoon dill

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sea salt

• 1/8 teaspoon black pepper

To make salt and pepper pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

• 1 teaspoon olive oil

• 1/2 teaspoon sea salt

• 1/8–1/2 teaspoon black pepper

To make cinnamon sugar pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

• 1 teaspoon olive oil

• 1 tablespoon brown sugar

• 1/2 teaspoon cinnamon

• Pinch of salt

To make sweet and spicy pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

• 1 teaspoon olive oil

• 1 tablespoon brown sugar

• 1/2 teaspoon sea salt

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon black pepper

Let us know which flavors you tried and how you liked them!

Happy Pumpkin Season!!

XOXO,

Mak