How to roast your pumpkin seeds

There is an abundance of nutrition lurking in your pumpkin. Instead of tossing all that goodness away, take those gooey white seeds and roast them in the oven. Pumpkin seeds are high in fiber and vitamins B and E, which means they'll do more good for you than they will for the landfill.

Just clean them, toss them with some oil and salt (or your own creative seasoning combo) and roast them for a half hour in a 300-degree oven. Easy, delicious, and earth-friendly.

Difficulty: Easy

Instructions

Things You'll Need:

• Pumpkin seeds
• Oven
• Olive oil
• Salt

1. Preheat the oven to 300 degrees farenheit

2. Clean off the strings and pulp from the seeds It's OK to leave some, but be sure to get the large chunks off. Do not wash with water, just pull the pulp away.

3. In a mixing bowl, toss 1 1/2 cups cleaned pumpkin seeds with 2 teaspoons of melted butter or olive oil and salt to taste

4. Spread the pumpkin seeds on an oiled cookie sheet in a single layer

5. Bake for 30 minutes, stirring occasionally, until the seeds are golden brown

Tips & Warnings

• Try these gourmet variations on the original by substituting the seasoning:
• Italian style: Italian seasoning blend, parmesan cheese, olive oil, salt, and pepper
• Pumpkin pie: Cinnamon, ground ginger and a pinch of nutmeg, butter
• Greek style: Lemon pepper seasoning blend, oregano, salt, olive oil
• Buffalo wing: Butter, tabasco sauce, salt
• Mexican style: Chili powder and lime juice
• Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt, and 2 teaspoons Worchestershire sauce
• Halloween style: 4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon ground allspice.
• Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper

Resources

• GreenYour Pumpkin