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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 the seeds from your pumpkin with a strong metal spoon. Some people like to wash the seeds before cooking. Others leave the stringy pumpkin particles on the seeds for added flavor and nutrition.

Basic recipe:

Preheat 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 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


Pumpkins are 90 percent water


American Indians flattened strips of pumpkins, dried them and made mats
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Article Details
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Publication:The Register-Guard (Eugene, OR)
Article Type:Recipe
Date:Oct 23, 2006
Previous Article:Summary of recommendations.
Next Article:HEY JACK!

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