Roast pumpkin seeds.Byline: HOW TO The Register-Guard When you carve your Halloween pumpkin, don't waste the seeds Toasted, they make a nutritious treat - full of protein, fiber, iron and phosphorus. Seed preparation: Scoop out Verb 1. scoop out - hollow out with a scoop; "scoop out a melon" core out, hollow out, hollow - remove the interior of; "hollow out a tree trunk" 2. the seeds from your pumpkin with a strong metal spoon. Some people like to wash the seeds before cooking. Others leave the stringy string·y adj. string·i·er, string·i·est 1. Consisting of, resembling, or containing strings or a string. 2. Slender and sinewy; wiry. 3. Forming strings, as a viscous liquid; ropy. pumpkin particles on the seeds for added flavor and nutrition. Basic recipe: Preheat pre·heat tr.v. pre·heat·ed, pre·heat·ing, pre·heats To heat (an oven, for example) beforehand. pre·heat  er n. oven to 300 degrees. Bring a quart of water and 2
tablespoons salt to boil. Add the seeds and boil for 8 to 10 minutes.
Put the seeds in a collander to drain and then spread them on a paper
towel to dry (hint: don't leave them too long or they will stick to
the paper). Put the seeds and a tablespoon of melted butter, vegetable
oil or olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. in a large bowl and toss until seeds are evenly coated.
Spread seeds on a cookie sheet in a single layer and bake 30 to 40
minutes until they are a light, golden brown color (stir seeds every 10
minutes or so while cooking.) Cool seeds before eating.
For more flavor: Try tossing the seeds with Cajun seasoning, garlic powder, cayenne pepper, Worcestershire sauce or other seasonings before baking. Whole or cracked? You can crack the seeds to remove the inner seeds or eat them whole. Did you know? The word "pumpkin" comes from the Greek word "pepon," which means large melon melon, fruit of Cucumis melo, a plant of the family Curcurbitaceae (gourd family) native to Asia and now cultivated extensively in warm regions. There are many varieties, differing in taste, color, and skin texture—e.g. * Pumpkins are 90 percent water * American Indians American Indians: see Americas, antiquity and prehistory of the; Natives, Middle American; Natives, North American; Natives, South American. flattened strips of pumpkins, dried them and made mats |
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