While we’re busy not wasting food this week – I wanted to show you how to roast pumpkin seeds. I know this should be a no-brainer,…but there are a couple of tricks to show you.

That pumpkin gave all.
That pumpkin gave all.

 

First : You did save those seeds? OK, now get them into a somewhat larger bowl.

Save those seeds
Save those seeds

 

Step 1
Step 1

Step 1:

Add some water to that bowl and, using a whisk, give them a beating! This will separate the leftover flesh. It’ll get hung up on the whisk tangs. Now, if you want, you can put them in the stand mixer – yes – so easy! That beater separates them in like 20 seconds. (But this takes better pics – and this is a really small batch)

Step 2
Step 2

Step 2:

They’ll float to the top –

 

Step 2 a
Step 3

Step 3:

Skim them off and give a rinse. Drizzle with olive oil, salt and pepper.

 

Step 4
Step 4

Step 4:

Spread them out on a parchment lined sheet pan. Now pop them in the hot box for about 25 minutes. If you’re doing a smaller pumpkin, you can roast these along with it.

 

Step 5
Step 5

Step 5:

Yum ! Well, it’s not really a ‘step’ but here they are. All golden brown and crunchy! Yes, you can eat the outer shells. You need your fiber anyway!

 

A healthy, tasty, and frugal snack !
A healthy, tasty, and frugal snack !

Finale:

Add cayenne pepper or powdered cheese –  I like mine au natural. 

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