Ok people we have written much about pumpkin carving, designs and stencils. It’s time to tell the usage of the seeds otherwise thrown as a waste. The seeds are packed with nutrition and energy and are a great source of proteins and fiber. The roasted seeds can be salted and eaten while sipping coffee or they can be used in sweet recipes much like almonds and pistachio nuts. In order to process the seeds it is important to wash the pulp right away otherwise it would get dried and would be a tad bit difficult to be removed.
The second step is to prepare the baking sheet. Oil the sheet a bit or in the case of a frying pan just put a little oil in the pan and spread it to cover the whole pan. The seeds are put on the baking sheet or frying pan in such a way that each seed would touch the surface. Too much seeds would make it difficult to stir them during roasting.
Sprinkle the salt and bake or cook at about 325 F. The seeds would be ready within 20~30 minutes. It is important that you remove the pan and check the seeds every 10 minutes.
Roasted Pumpkin seeds are great for storing, for use at a later time. For storing purpose a common air tight jar can be used.
Roasted pumpkin seeds are also great for serving to your guests. Instead of serving bakery products think of salted pumpkin seeds with steaming tea or coffee.
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