Pumpkin Seeds

— Written By N.C. Cooperative Extension

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Many people are interested in how to roast pumpkin seeds during the fall months. Drying and roasting pumpkin seeds is a family activity that is fun to do together and yields a healthy snack for all ages.

Drying seeds and roasting seeds are two different procedures, according to the National Center   for Home Food Preservation (NCHFPP.  According to the NCHFP, to dry pumpkin seeds, carefully wash seed to remove the clinging fibrous pumpkin tissue. 

To dry: carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in a dehydrator at 115 to 120 degrees F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.

To roast: take dried pumpkin seeds and toss with oil and or salt and roast in a preheated oven at 250 degrees F for 10 to 15 minutes.  Try adding a dash of garlic powder, curry powder or Cajun seasoning to roasted pumpkin seeds.

To roast in microwave:  Pat 1 cup rinsed pumpkin seeds dry with a paper towel.  Place 2 tablespoons butter in a microwave-safe dish.  Microwave on high 7 to 8 minutes, stirring every 2 minutes.  Sprinkle with salt and other seasonings.

Pumpkin seeds are rich in minerals, calories and protein.  Pumpkin seeds are a concentrated source of iron, zinc and magnesium and contain omega 6 and omega 3 fats.  They are also high in fiber.

Store dried or roasted seeds in an airtight container in the refrigerator.  If they will be kept longer than 10 to 14 days, place in the freezer.

Eleanor Summers
Extension Agent
Family & Consumer Sciences

Posted on Nov 6, 2008
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