Okay, so Halloween has passed and many of the Jack O’Lanterns are collapsing and rotting, but that doesn’t mean that Pumpkins are to be forgotten. NO SIREE! We still have Thanksgiving to prepare for; so if you haven’t yet experimented with a toasted pumpkin seed recipe, get to it!
Some Pumpkin History:
- Pumpkins originated in the Americas
- Pumpkin seeds were eaten for it’s medicinal values
- FUNNY PUMPKIN FACT!! Pumpkin shells are said to have been used as a template for haircuts. This would help to give a uniform clean cut. The RESULT: these New Englanders were given the nickname “PUMPKINHEAD”.
- Squash and Pumpkins grow well together with Beans and maize. This is known as the “Three Sisters” tradition.
- Indians introduced the Pumpkin to the Pilgrims.
- It is noted that Pumpkins were served during the 2nd Thanksgiving.
- During the late 1800’s Pumpkins became more popular during the Halloween celebration in order to promote activities and parties amongst the community.
Getting Started with your Toasted Pumpkin Seed Recipe: May your hands get Pumpkin Gooey!
- After carving your pumpkin, separate the seeds from the pumpkin flesh.
- Wash them well. You can rub them with your hands in a big bowl of water.
- Drain them in a strainer and let them sit for about 30 minutes.
- Spread the pumpkin seeds out onto a baking sheet. (place them in a warm oven ~ 120F to help dry them. OR use a hair dryer).
- A La’ Natural ~ 1 tsp of salt and 4 Tbsp of melted butter.
- Spicy ~ 4 Tbsp of melted butter (or 1 egg white or vegetable oil). 1 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp salt, 1/2 tsp pepper.
- Savory ~ 4 Tbsp melted butter (or egg white…) 1/2 tsp garlic salt, 2 tsp of soy sauce or braggs amino acid.
- Halloweeny ~ 4 Tbsp melted butter (or egg white…) 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp salt. *(you could also soak them in apple cider for ten minutes and add spices before laying out onto baking sheet. This version may get ooey gooey; so stir occasionally.)
Directions for you Toasted Pumpkin Seed Recipe:
- Place your dry Pumpkin seeds in a bowl and then lightly coat in EITHER an Egg White, Melted Butter or Vegetable Oil.
- Mix in your desired spices.
- Strain out any excess egg white or oils.
- Lay flat onto cookie sheet and place in oven at 350 degrees and bake for 10 to 20 minutes TOPS! (baking longer than 20 minutes can alter the fats and nutrients in the pumpkin seeds).
- Keep an eye on them and you can stir them around. You just want to get them to get lightly toasty.
Nutritional Insights on your Pumpkin Seeds:
- Great source for ZINC *(some research says it’s better to get the zinc when eaten with the shell)
- Chinese Medicine says that Pumpkin Seeds are to Influence the large intestine and stomach.
- In an herbal formula, Pumpkin seeds May help to expel parasites, especially tapeworm and roundworm.
- High in Omega-3 Fatty acids.
- Also known as Pepitas. These are hulled and green in color.
Pumpkin Seeds Recipe s are easy to make and great to share! They are good for you too! Stretch out this harvest season and make the most of your pumpkins!