Sqash and Pumpkin Seeds

Very often I find we housewives shy away from using the main source of food for recipes and prefer popping open a can for pumpkin or squash. In reality, both pumpkins and squash are very simple to bake and not that expensive in season. Nothing can match the flavor of an oven roasted pumpkin or squash. I also found that by referring to a can, I often miss out on another treat from these vegetables--the seeds.

Pumpkin and squash seeds are extremely nutritious and very good once salted and roasted.

Health Benefits of Squash and Pumpkin Seeds

• Increased Immune Function
• Reduced Risk of Colon Cancer
• Alleviation of Cardiovascular Disease
• Alleviation of Hypertension (High Blood Pressure)
• Promoted Eye Health
• Osteoporosis Protection
• Stroke Prevention
• Antioxidant Protection
• Prevention of Epileptic Seizures
• Alleviation of the Common Cold
• Prevention of Alopecia (Spot Baldness)

courtesy: http://www.healthaliciousness.com/squash-and-pumpkin-seeds.php


How to roasted squash or pumpkin seeds

• Scoop the seeds and stringy pulp from the inside of the vegetable
• Rinse the seeds and detach from pulp (I found it helpful to use a large strainer and rub the seeds in my hands until they separated)
• Lay the seeds on a paper towel to absorb moisture
• Preheat oven to 250F
• Pour the seeds into a bowl and mix with 1 T olive oil and 2 t. salt per 2 cups of seeds
• Spread seeds onto an ungreased jelly roll pan
• Bake for 15-20 minutes until the seeds are golden and start popping on the sheet
• let cool and enjoy!

The seeds have a nutty flavor once roasted, and I find them highly addicting.

After trying a batch of salted seeds, it will be fun to experiment by adding chili seasonings, or garlic to the next batch.