When you carve Halloween Jack-O-Lanterns, don’t throw those seeds away! Pumpkin seeds are high in protein, iron, Vitamin E, and a wide variety of minerals. This year we’re doing something a bit different with our pumpkin seeds, and roasting them in a medley of spices designed to impart the flavors of a barbeque dry rub. Delicious!
Ingredients (Makes about 4 cups)
Seeds from 2 large pumpkins, washed well
2 tablespoons coconut oil (or use olive oil)
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon ground thyme
1/4 teaspoon rubbed sage
1/4 teaspoon ground ginger
Step 1) Coat a large baking sheet (the kind with shallow sides) with oil, and sprinkle pumpkin seeds evenly onto the pan. If possible, pumpkin seeds should be in a single layer.
Step 2) Combine spices in a small bowl and mix well. Sprinkle spice mixture over pumpkin seeds.
Step 3) Roast pumpkin seeds in a preheated 350 degree oven for 20 minutes, turning pumpkin seeds over with a spatula after 10 minutes.
Allow to cool completely before snacking; the insides of pumpkin seeds can be HOT! Roasted pumpkin seeds store well in airtight lunch bags, and can also be frozen.