Once you harvest your pumpkin patch in the fall, you may want to think about baking the pumpkin seeds you scoop from your bounty instead of letting them go to waste. Pumpkin seeds are a great source of iron, copper and zinc. They also contain bone-building minerals such as phosphorus, magnesium and manganese, and muscle-building proteins. You can sauté your baked seeds with vegetables or use them in salads and baking recipes.
What You Need
Cut open your pumpkin and scoop out your seeds. Place the seeds in a strainer and wash them under running water until you have removed all of the pumpkin flesh.
Pat your pumpkin seeds dry with a paper towel, and then place them in a dry location away from sunlight overnight to finish drying.
Place your pumpkin seeds in a bowl. Add 2 tablespoons of oil and 1 1/2 teaspoon of salt for every 2 cups of pumpkin seeds you have. Toss the seeds until they are coated with the oil and salt.
Preheat your oven to 350 F degrees. Spread your pumpkin seeds out evenly on a cookie sheet.
Bake your seeds for 25 minutes, or until they reach a golden brown color and develop a crunchy texture. Turn your seeds once during the baking process. Remove your seeds when they are done and allow them to cool before eating.
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