When you carve that pumpkin this fall don’t toss those pumpkin seeds. Pumpkin seeds are a great source of the mineral zinc and they are yummy too! When you toast or roasted and salt pumpkin seeds they have a nutty flavor.

Here is how to roast pumpkin seeds:

1. Carve your pumpkin and scoop out the seeds from the inside of the pumpkin using a spoon or ice cream scoop.

2. Rinse pumpkin seeds under cold water and pick out the pulp and strings.

3. Coat the seeds with oil or non-stick cooking spray.

3. Place the pumpkin seeds in a single layer on an oiled baking sheet.

4. Sprinkle with salt and bake at 325 degrees about 25 minutes, checking and stirring after 10 minutes.

5. Let cool and store in an air-tight container.

6. Enjoy!

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