Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Toasted Pumpkin Seeds November 1, 2011

Jamie says:  I realized last night how much I love Halloween! The pumpkin carving, decorating, costumes, festivities, and Florida-Georgia weekend in Jacksonville. As an added bonus, you don’t have to worry about buying gifts or not having a Valentine or getting pinched because someone didn’t see you were wearing green… all such wonderful things.

This year, K and I carved pumpkins with Dad and Dell, our cat, at home. This is the first Halloween I’ve celebrated in my home town in 6 years.

As were were carving and decorating our pumpkins, I snuck into the kitchen to make some Toasted Pumpkin Seeds.

Hot out of the oven

They were perfect- crunchy with a nice golden glow from the extra virgin olive oil and a little salt! Yum!

The coarse sea salt crystals make them so tasty

I had to sneak our cute Halloween plate in a picture, too.

Even the spider likes them

Do you like our pumpkins? Halloween’s a time to be creative!

K's pumpkin (left) and J's pumpkin (right); the plates have different purposes...

Toasted Pumpkin Seeds

Ingredients:

  • 3 cups pumpkin seeds (from 3 pumpkins)
  • 2 tsp extra virgin olive oil
  • 1/4 tsp coarse sea salt
Directions:
  1. Place pumpkin seeds in a colander. Rinse and remove chunks/stringy pieces of pumpkin from seeds. Allow to drain.
  2. Lay a clean dish towel on the counter and pour seeds on top. Using another clean towel, rub seeds to help dry. Allow to dry a little (about 20 minutes). Preheat oven to 375 °F.
  3. Pour seeds onto a metal baking dish with sides. Drizzle olive oil and sprinkle sea salt on top. Mix well. Bake for about 30 minutes or until lightly brown and crunchy. Enjoy!
Serving suggestions: Use as a topping on a salad, in a trail mix, or just as they are.
  • Nutrition note: Save the seeds when carving pumpkins. Not only are they tasty, but they are good for you. Pumpkin seeds are a good source of protein, fiber, magnesium, and zinc.
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2 Responses to “Toasted Pumpkin Seeds”

  1. […] oven to 375°F. Cut squash in half lengthwise. Remove seeds (you can save the seeds to bake if you’d like). Fill cavities with buttery spread. Fill one side with raisins and brown sugar and the other with […]


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