Pumpkin seeds are very mineral-rich ... and the secret is using the fresh green seeds fresh out of the pumpkin. Serve them as nuts, sprinkle on pumpkin pie, or salad, or pasta. They are really tasty.
Pumpkin seeds out of a fresh pumpkin
Don’t wash or dry the seeds. Remove the stringy innards of a small or medium pumpkin (they get crispy, very large seeds sometimes do not), separate the seeds and spread them evenly on a cookie sheet. Lightly salt, if desired.
Preheat the oven to 375 degrees and place cookie sheets in the oven. Within 15 minutes, the seeds will begin popping. Shortly after the popping starts, turn the seeds over. Cook for another 5 minutes or until the seeds pop vigorously.
Remove the trays from the oven, allow seeds to cool, then pack in an airtight container. Pumpkin seeds can lose their crunch … if they do, you can restore them by toasting for a few minutes in the oven.
Serve them as-is, or add any spice you like … pumpkin pie spice, salt & pepper, cayenne, cinnamon, ginger, coriander, cumin, chili powder (you name it, you can add it). Some folks like them with a bit of olive oil and seasoning – especially for salads!
Don’t throw away these little jewels, they are truly delicious!