Since it’s officially fall, I’m now allowed to post all things pumpkin without further explanation! When I sawed open my pumpkin for Lick It’sVegan Pumpkin Ice Cream , I also cleaned the seeds and roasted them for one of my favorite fall snacks- pumpkin seeds! Like popcorn, it can be a lot of fun to play with flavor, and they’re great plain, sweet, savory, spicy, whatever you can dream up. They’re also perfect in a nice fall trail mix with granolas, dried cranberries, and nuts. And don’t forget to toss some into your salads, roasted or steamed vegetables, and even sweet treats!
I kept this batch simple, coating the seeds in about a teaspoon of olive oil, a little sea salt, and a generous helping of black pepper. I roasted my seeds at 300 degrees for 30 minutes to get them toasty and golden brown, but if you want to keep more of the healthy oils and nutrients unharmed, they should be lightly roasted at a very low temperature, about 170 degrees, for 15-20 minutes. Pumpkin seeds are a great source of zinc, iron, protein, and vitamin K, as well as other nutritious minerals, so we feel good about enjoying them.
What flavor of pumpkin seeds would you “invent”? I’m thinking spicy buffalo seeds!