Guest Chef Morgan King, Daytime Tri-Cities – Toasting Pumpkin Seeds
Preheat oven to 350 F.
1) Clean the pulp off the pumpkin seeds (or squash seeds), and dry with paper towels.
2) If desired, toss with a little olive or other oil. You only need enough to barely coat, otherwise, they will be greasy.
3) Add salt and any kind of seasoning you want – garlic powder, Cajon seasoning, dried chile powder, or whatever sounds good to you! “Try using a light oil and sprinkling a little cinnamon on the pan and the surface. You can add cane or brown sugar to make a sweet crunchy desert!”
4) Cover a baking sheet with foil and spread the seeds out in one layer.
5) Bake for 3-5 minutes, until seeds just start to color and smell really nice.
Sometimes I use a longer but safer method of using a lower temperature. If you roast the seeds at 250 degrees F., you don’t have to watch them as carefully. It takes about 45 -60 minutes.
Nutritional information: Pumpkin seeds are packed with nutrition,
5 grams of usable carb and 2 grams of fiber for 1/4 cup.