It’s always the same problem – you carve a jack o’lantern and you’re stuck with all of this gooey orange mess from the inside. What to do with it??
Throwing away the insides of a pumpkin is much like tossing a bunch of vitamins in the trash. Pumpkin seeds are chock full of minerals and vitamins, and they make a nutritious snack, and, hey, it’s free!
Delicious Living Magazine suggests roasting pumpkin seeds at 325 degrees for 30-45 minutes, or until toasted. The time and temperature really depends on you and your oven, so experiment and see.
The important aspect of roasting pumpkin seeds to eat, though, is that you’ve got to get all of the pulp off before trying to toast them. Wash the seeds and get the pulp off first. Then roll them in a towel to remove the moisture. Then comes the fun part. Coat them with olive oil or your favorite oil and spread along a cookie sheet.
The flavor combo is then up to you. Keep them au naturel or get exotic. Try cajun spices or hot pepper sprinkled over the seeds before roasting. Want something more savory? Try cinnamon. Any combination of spices and flavors in your cabinet is fair game to add some flavor to these nutrition-packed seeds.
And if you’re not into roasting pumpkin seeds, or your batch didn’t come out quite as planned, remember that leftover pumpkin is a great addition to the composter!