Featured recipe from Marilu’s table * Toasted pumpkin seeds
This week we have a few pumpkin recipes.
Enjoy these pumpkin seeds as a delicious and healthy snack.
~*~
Toasted Pumpkin Seeds
Purple * many servings
1 medium sized pumpkin*
salt
olive oil
Preheat oven to 400F.
Cut open the pumpkin and use a strong metal spoon to scoop and scrape out the insides. Separate the seeds from the stringy core. Rinse the seeds.
In a small saucepan, add the seeds to water, about 2 cups of water to every 1/2 cup of seeds. Add one-half Tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread about 1 Tablespoon of olive oil over the surface of a rimmed baking sheet. Spread the seeds out on the pan in an even layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way before eating.
You can eat them whole (the shell is digestible if you chew it).
~*~
*If you buy a pie pumpkin (they’re usually smaller, and they should be marked as pie pumpkins), you can use it for baking. Remove the seeds and stringy core as directed above. Bake the flesh on a baking sheet until soft (400F for 40-60 minutes). Remove the peel, and process the flesh in a food processor with the metal blade until smooth, scraping the bowl often. Use 2 cups when a recipe calls for 1 can of pumpkin.
Copyright © 2009 Hennergy, Inc. All rights reserved.
