Practice Makes Perfect Pumpkin seeds


With four children, carving pumpkins for Halloween was a very messy deal. But the happy result is that we always have a lot of seeds to toast. Toasted pumpkin seeds became an instant hit, a nutritious snack that my children love. Pumpkin seeds have phosphorus, magnesium, manganese, zinc, iron and copper and also provide protein and vitamin K.

My kids are often so eager to eat the seeds that they just throw them in the oven — and end up with burned seeds that no one wants. This recipe takes a little time and patience but it’s worth the effort. The seeds are crisp on the outside and tender inside.


Toasted pumpkin seeds


Remove the seeds from the pumpkin and rinse off any remaining pulp. Toss the seeds with melted butter and bake at 300 degrees for 45 minutes or until browned and crispy. Season with salt or other seasonings to taste.

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