Like the rest of America I have been using the wonderful pumpkins we have available right now I made soup last week and kept the seeds. I cleaned them well allowed to dry out then roasted them. The seeds are a wonderful source of Protein, Magnesium and Zinc so when you carve your pumpkin be sure to keep them. Its also a great idea to cook up some pumpkins make puree and freeze, some folks on the chow and chatter facebook page mentioned that they do this.
- one cup of pumpkin seeds
- 2 tablespoon of maple syrup
- 1/2 teaspoon of cinnamon
- scoop the seeds from the pumpkin wash well and dry on paper towels
- coat in maple syrup and cinnamon and roast at 350 for about 20 -25 minutes on parchment paper until crispy the maple syrup will caramelize
- keep checking cooking times may vary
I will admit they were a tad chewy, I read that if you remove the outer layer its better, anyone got any tips for me ?
my darling wee girl holding them :-)
Have a great weekend everyone