This past weekend Jarrett and I carved some pumpkins for Halloween. When I was little, my mom would always roast the seeds from the pumpkins we carved. They were worth the effort of picking through all the pumpkin guts. This year I decided to put a little twist on that tradition by adding some seasonings and making the seeds spicy.
Pumpkin seeds are a great snack because they are an excellent source of minerals. They’ve got phosphorus, magnesium, manganese, copper, zinc, and iron. We just learned about a few of these in one of my nutrition classes. They are used to help your body convert the food you eat into energy, which means they are a great solution for a mid-afternoon slump.
Like I said before, you can get raw pumpkin seeds from buying whole pumpkins at the grocery store but you can also buy raw pumpkin seeds at health foods stores as well. You can roast these the same way.
Jarrett and I used Jalapeno powder for these seeds which we picked up at a specialty spice shop but you might be able to find it at some grocery stores or, of course, online. If you sometimes like to add a like kick to your foods, this is an excellent addition to your spice cabinet.
- 1 cup fresh pumpkin seeds
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon jalapeno powder
- 1/4 teaspoon cayenne
- Preheat oven to 375°F. Rinse seeds and pat dry.
- Toss seeds with olive oil and seasonings. Place seeds in a single layer on a baking sheet. Bake for about 12-15 minutes or until golden brown.