The time to carve pumpkins is fast-approaching. This year, think twice before you throw away the seeds and stringy pulp. Instead, set the seeds aside for a culinary treat. They are the best part of this gourd, traditionally grown for its decorative value rather than its cooking possibilities. For recipes calling for pumpkin, it’s best to use the canned variety, which uses mainly sugar pie pumpkins.
Pumpkin seeds are high in protein, magnesium, phosphorus, iron and fiber, according to the World’s Healthiest Foods Web site. They also contain zinc and other substances that are beneficial to men’s health, in particular. Low in fat, they also make a great snack. Store them up to 2 months in an airtight container in the refrigerator.
Autumn pumpkin seeds
The secret to these seeds is to soak them overnight in salt water.
About 11/2 cups pumpkin seeds
3 cups cold water
1/2 cup salt
Coarse red pepper
With a sharp knife, cut out a circle from top of pumpkin. Remove top by the stem and scoop out seeds and stringy pulp. Decorate pumpkin as desired.
Fill a sink with warm water. Add seeds and pulp. Some pulp will sink and seeds will float. Transfer seeds to a small bowl, discarding pulp. Add cold water to bowl. Add salt and let sit at room temperature overnight.
Preheat oven to 250 degrees.
Using a sieve over the sink, drain water from seeds. Spread seeds onto a rimmed baking sheet. Season liberally with salt and coarse red pepper.
Cook, stirring often, 4 to 6 hours. Remove seeds from oven, let cool. Place in an airtight container, refrigerate and eat as a snack or in other recipes.
Makes 2 cups
Source: Scott Sommerdorf
Serving ideas for pumpkin seeds
Add to sautéed vegetables.
Sprinkle on top of mixed green salads.
Grind with fresh garlic and parsley. Mix with olive oil and a squirt of lemon juice to make a quick salad dressing.
Add to hot or cold cereal.
Add to a cookie or granola recipe.
Add ground pumpkin seeds to a burger (beef, turkey, vegetables).
Source: www.whfoods.com
Halloween: Pumpkin seeds are a breeze and a healthy addition to salads - Salt Lake Tribune.
