Fall is a great time for family fun. Pumpkin carving is still one of my favorite things to do in the fall. Yesterday, my husband and I got our gourds and got out the surgery equipment. Our pumpkins turned out great and are sitting happily in our front room window.
But what do you do with all the junk from the pumpkin? Why not make roasted pumpkin seeds or pepita, as they are referred to in mole dishes? They are a great snack and are a great source of phosphorous, magnesium, manganese, zinc, iron, copper and vitamin k, not to mention they have a great crunch!
As you carve your pumpkin, place scrapings from inside the pumpkin in a large bowl.
Fill the bowl with water, the seeds will float while the pumpkin sinks to the bottom.
Remove the seeds from the bowl and place on several layers of paper towels.
Allow the seeds to drain for a few minutes and pat dry with a paper towel.
Place seeds on a cookie sheet that has been oiled lightly. Sprinkle with salt, and bake at 250 degrees until golden brown, about an hour. Add additional seasonings after the seeds are removed from the oven, if desired.
Variation- Seeds can be sprinkled with a host of different seasonings such as garlic, season salt, wasabi, or chili powder.