Monday, October 12, 2009

Sign of the Season

Pumpkins are a sign of the season, and mean so many things in the culinary world, including pumpkin seeds. These tiny morsels of flavor are not difficult to process and are worth the small amount of effort required to separate them from their pumpkins. Pumpkin seeds not only taste good, they are good for you. High in manganese, magnesium, Vitamin K and other important minerals believed to have important health benefits when consumed in sufficient amounts. So, this year, don’t toss those pumpkins seeds! Harvest and eat them.

Roasted Pumpkin Seeds

You will need a pumpkin. The bigger the pumpkin the greater the seed yield. Using a very sharp knife, cut the top off the pumpkin. Once the top has been lifted off, scoop out the seeds and filaments onto a plate using a large spoon. Separate the seeds from the filaments, placing them in a colander. Carry the colander to the sink and thoroughly rinse the seeds. Set aside to

drain for about 10 minutes. Preheat the oven to 325, and select a cookie sheet or baking pan large enough to hold the seeds spread out in a single layer. Pour the seeds onto the selected pan and spread them out. Sprinkle them with salt. Put the pan into the preheated oven. Bake for 5 minutes and then stir the seeds. Bake for another 5 minutes and stir again. When the seeds are dry and begin to color slightly remove the pan from the oven. Cool completely on a wire rack. Scrape the seeds into a bowl and eat.

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