Because it turns out we buy a pumpkin or squash, throw the seeds in the trash, eat the pumpkin… and then we buy pumpkin seeds again at the neighborhood health food store.
And by the way, they’re considerably more expensive per pound than the pumpkin itself.
Ingredients
It yields approximately half a jar
Seeds from 1 pumpkin
1/4 cube of vegetable broth
A drizzle of olive oil
Instructions
1) Remove the seeds from the pumpkin, rinse them under running water, and remove any remaining bits of pumpkin. Pat dry with a cloth or paper towel.
2) In a bowl, prepare the seasoning by mixing the oil, salt and chosen flavoring, until a paste forms. Add the pumpkin seeds to the bowl and mix well.
3) Sauté the seeds in a hot, empty pan. Stir them with a wooden spoon. When they are golden brown, remove them from the pan. You can also use an air-fryer to get amazing results!
4) You can store them in a tightly sealed jar… if they last that long.
Here are some flavoring ideas:
Mustard: Add 1/2 tsp. of mustard.
Ajada: Add 1/2 tsp. of paprika and 1/2 clove of minced garlic or garlic powder.
Ginger: Add 1/2 tsp. of ground ginger or 1 slice of grated fresh ginger.
Spicy: Add a pinch of paprika or chopped fresh chili.
Curry: Add 1/2 tsp. of mild curry powder.
Sweet and sour: Add 1/2 tsp. of sugar
Try them:
In a green salad. They’ll add a nice crunch and give the dish some character.
As a snack, to accompany an appetizer or a beer.
They are ideal for “food plugging” (the art of sneaking healthy food into your children’s diet).
Nutrition facts per serving (40 g or 1.5 oz):
Calories 184 kcal, Fat 15.4 g, Saturated Fat 2.7 g, Carbohydrates 6.9 g, Dietary Fiber 3.2 g, Sugars 0.7 g, Protein 8.8 g, Sodium 193 mg, Calcium 28 mg, Iron 2.1 mg, Potassium 339 mg, Vitamin C 0.9 mg.