A simple recipe here for you. Four ingredients. Roasted pumpkin seeds.
These babies are oddly addicting. Salty and crunchy. It’s easy to sit and eat a large portion of them. It’s a good thing they are good for you. (Except maybe for the Old Bay. That probably has MSG in it or something. Perhaps I should come up with a homemade version.)
Back to being good for you: pumpkin seeds are loaded with protein, zinc, copper, and iron, to name a few nutrients. Eat up, ladies!
I was roasting a bunch of butternut squash the other day so I used those seeds. Most winter squash or pumpkin seeds would work, though I’ve never used the whopper kind.
I don’t bother to rinse the seeds. I figure the bits of squash still attached just add flavor and fiber.
Roasted Pumpkin Seeds
2 cups pumpkin/squash seeds (hulls still on)
1 t Old Bay seasoning
1/4 t granulated garlic
1 T olive oil
Mix everything together. Spread out on a cookie sheet and bake at 250 for about 1 1/2 hours or until starting to crisp up. Stir every 20 minutes or so. Keeps the ones along the edges from burning. Let cool before eating or storing in an airtight container. I prefer these fresh but they are pretty good leftover, too.
Yield: 2 cups