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"Don't waste pumpkin seeds after cooking or making jack-o-lanterns. It is easy to roast the seeds for a delicious and nutritious snack. The hulls are a great source of fiber with the seeds containing a high amount of phosphorus. Let the kids slosh through the slippery seeds and pick out the fibers." - Cheryl Tallman and Joan Ahlers.

Click here to read (or return) to Cheryl and Joan's article, Pumpkin Time!

Roasted Pumpkin Seeds

1 quart water

1 tablespoon salt

2 cups pumpkin seeds

1 tablespoon vegetable oil or melted, unsalted butter (optional)

1. Preheat oven to 250°F (120°C).
2. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
3. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
4. Place the seeds in a bowl and toss with oil or melted butter.
5. Spread evenly on a large cookie sheet or roasting pan (cover pan with aluminum foil for easy clean- up).
6. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
7. Cool the seeds, then eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.
   

Makes approximately 2 cups.

Recipe provided courtesy of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).

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