Sunday, June 12, 2011

frugal, green and delicious


As a child, one of my favourite parts about carving the pumpkin at Halloween was roasting the pumpkin seeds and enjoying their salty goodness.

When you buy 1/2 or even a 1/4 pumpkin make sure to go to the effort of saving those delicious seeds. You'll get more value for your money, more nutrients and there will be less waste left over.

Directions
Heat oven to 180˚C
Clean seeds and pat dry
Toss them in a bit of oil and salt to them
Cover a baking sheet with baking paper and put them on top
Bake for 3-5 minutes until dry and very slightly golden

Enjoy on salads, on top of soups or as a delicious snack that satisfies any salt and crunch craving.

xo m.

4 comments:

karen said...

great idea, I love pumpkin seeds but ive never roasted my own. Ill be sure to make pumpkin soup soon just so I can save the seeds to roast:)

Catherine said...

This is a great idea Meagan, I'll have to remember this next time I'm cutting up a pumpkin.:) xo

kristi said...

yup. yup. yup. love baked pumpkin seeds.

Rhiannon said...

I have always imediatley thrown them in the compost, but will have to give this a try!
xx

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