Roasted Pumpkin Seeds
Halloween is one of my favourite times of the year. When I carve my pumpkin I always save the seeds for roasting. They taste so much better than store-bought seeds and the saltiness is nice after eating sweets.
I've tried different methods for roasting pumpkin seeds over the years including basting them in small amounts of oil but was never happy with the results until I decided to use just water and salt.
The seeds are cooked slowly in a 350 degree oven on a shallow baking dish with just enough water to cover them and about a teaspoon of salt for every cup of seeds.
About every fifteen minutes I take the pan out of the oven and give them a good stir. Whenever the water evaporates I add just enough to cover them again.
After about forty-five minutes I stir them but do not add any more water. It takes about another fifteen minutes for all of the water to evaporate. The shells will be chewy, crisp, but tender enough to eat.
Pumpkin seeds are a good source of protein, zinc, magnesium, manganese, phosphorus, and phytosterols. I've read they even help to reduce cholesterol!
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