The inside of those pumpkins you're carving this time of year are treasure troves of delicious and very nutritious seeds. It's also remarkably slimy and stringy -- just the sort of mess most kids will love to dive into head first. We recommend they use their fingers instead. Or a spoon for the more fastidious! This super-quick recipe will provide an instantly gratifying snack that's also packed with good things like protein, magnesium and zinc.
What you'll need:
- A firm, fresh pumpkin
- Canola or peanut oil
- A cookie sheet
- Some powdered spices of your choice (from kosher salt to garlic powder to curry powder)
- A love of slimy mess
What you'll do:
Preheat the oven to 300 degrees F.
Carve off the top of your pumpkin and get those little hands digging away at the insides of the pumpkin. Have them put their harvest in a clean bowl, where you and they can separate the seeds away from the stringy bits.
Place the seeds on a baking sheet and toss with about two teaspoons of oil and a generous pinch of salt. If adding other flavorings, you don't need to use measurements. A generous shaking of garlic powder and curry powder will make these sublimely delicious. For families that like things a little hot, some hot paprika or cayenne pepper will add a nice kick.
Roast in the oven until they begin to dry slightly on the outside and emit a lovely roasted-seed smell.
Let cool and enjoy. These will keep up to a week in an airtight container. They are also yummy tossed in salads or sprinkled over soups, as well.