Roast those Pumpkin Seeds!

Part of pumpkin carving is getting to roast and eat the seeds. Here’s a recipe from Eating Well. Not only are pumpkin seeds delicious, they’re extremely nutritious. Pumpkin seeds are rich in magnesium, zinc, protein, and antioxidants. These seeds are just one more treasure contained within your pumpkin, whether you’re carving it for Halloween or making a pie!

Easy Roasted Pumpkin Seed Instructions:

Place rack in center of oven; preheat to 350°F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat. Place pumpkin seeds in a small bowl, drizzle with oil and stir to coat. Add salt, stir to combine. Spread on the prepared baking sheet in an even layer. Bake the seeds, stirring once or twice, until toasted and golden brown, about 20 minutes.

Tip: To harvest seeds from a pumpkin, scoop out the inside of the pumpkin. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels.

Once the seeds have been roasted, you can add them to a salad or sautéed vegetables; eat by the handful; stir into oatmeal; grind with fresh garlic, parsley and cilantro leaves, then mix with olive oil and lemon juice for a delicious dressing.

It’s the Great Pumpkin Seed time!



Acupuncturist, herbalist, Maya abdominal practitioner, and reflexologist Christina Morris is the founder of Element Natural Healing Arts. Writing about health and wellness gives her an outlet to express her care and concern for her beloved community. She believes everyone can achieve better health and happiness–emotionally, physically, mentally, and spiritually.