Chef’s Tip: Pumpkin Seeds

October 15, 2019

Chef’s Tip: Pumpkin Seeds

Roasted Pumpkin Seeds

Halloween is right around the corner & since you are probably carving a pumpkin, you might as well make the most of it!

  1. Clean the seeds until there are no signs of pumpkin flesh & rinse with water in a colander.
  2. Boil for 10 minutes in salted water.
  3. Drain the seeds in a colander & dry lightly with a paper towel.
  4. Spread seeds onto a baking sheet & drizzle with extra virgin olive oil . Massage oil into seeds & add a generous sprinkle of sea salt. Spread out the seeds as thin as possible with minor overlapping.
  5. Roast seeds at 325F for 10 minutes. Remove from oven & stir. Roast for another 8-10 minutes. They are ready when the shell is super crispy and easy to bite through. They should not be brown.
  6. Cool & eat.
Pumpkin seeds are packed with iron, magnesium, fibre, zinc, potassium, healthy fats & protein and they are delicious!

Leave a comment

Comments will be approved before showing up.