Roasted pumpkin seeds are quite delicious and may help you stay healthy this winter as well as improve back pain, reduce inflammation and oxidation in the body, and boost your brain. Pumpkin seeds are rich in zinc, various forms of Vitamin E, manganese, trptophan, magnesium, phosphorous, copper, and iron as well as a source of good protein. The pumpkin oil may improve insulin regulation and help with diabetes. The oil also has anti-microbial benefits and anti-viral properties perfect for the flu season!
Pumpkin seeds should NOT be baked for more than 20 minutes or they will start loosing some nutrients. I recommend roasting for 15 minutes. I also keep the shells on since some zinc can be removed when you shell the seeds.
To add some more brain boosting power and to help regulate blood sugar levels, sprinkle some cinnamon on the seeds before you roast them. Add a little Fleur de Sel to bring out the flavor and a little crunch. Throw some pumpkin seeds on your soup or even your granola.
1) Remove all the sticky flesh from the inside of the pumpkin. Wash the seeds.
2) Place on a piece of parchment paper and sprinkle some cinnamon on top. 1 teaspoon or more. Then add a couple pinches of salt.
3) Roast at 300 to 350 degrees for 15 minutes until golden brown. Toss the seeds after 10 minutes to evenly roast them. Do not cook them past 20 minutes or you will loss some of the nutrients. Note: Some say to roast at a lower temperature and you can try it. These thick seeds need to be roasted at a highly temperature.
You can also make some fresh pumpkin puree. Enjoy!
The Ultimate Cookbook- Roast Those Seeds
Roasting pumpkin seeds after carving is a fall tradition. Did you know you can do that with any squash seeds? Simply rinse the seeds under running water to clean off the attached pulp, shake off excess water and spread on a lightly greased baking sheet.
If desired, let stand for 24 to 48 hours to dry. Lightly salt and bake in a 350 degree oven for 15 minutes or till browned. Roasted squash seeds are an excellent high-protein snack.- Danny Kaye Corbett