If you and your family are carving pumpkins this year, think about saving the seeds!
These often discarded byproducts of jack-o-lantern production are actually incredibly delicious and nutrient dense.
The pumpkin seed is also referred to by the Mexican Spanish term pepita which comes from the phrase pepita de calabaza, meaning “little seed of squash.”
Pepitas are incredibly nutrient dense. They are storehouses of minerals including manganese, phosphorus, magnesium, copper, and zinc.
Pumpkin Seeds are also rich in antioxidant phytonutrients which, when consumed, help combat free-radicals in the body. Additionally, a number of phytosterols can also be found in pumpkin seeds. This includes beta-sitosterol, which is used to promote healthy prostate aging.
Roast your pumpkin seeds to turn all of this nutrition into a tasty portable snack that you won’t feel guilty for eating!
1 medium-large organic pumpkin
2 tablespoons organic extra virgin olive oil
1/2 teaspoon organic cumin
1 teaspoon Celtic sea salt
1. Preheat the oven to 300 F.
2. Cut the pumpkin in half (from top to bottom).
3. Scoop out the seeds and innards.
4. Clean away the stringy flesh and rinse.
5. Once clean, pat dry the seeds and place in a large mixing bowl.
6. Add olive oil, cumin, sea salt, and any other desired spices into the bowl and mix well.
7. Evenly spread seasoned pumpkin seeds over a large baking tray.
8. Bake for 15-20 minutes or until golden brown.
9. Remove from the oven and allow to cool.
How did your pumpkin seeds turn out? Let us know in the comments below!
I have roasted pumpkin seeds for 50 years. My kids loved them growing up.i never used cumin, will try it.