ROASTED PUMPKIN SEEDS

FROM AZCENTRAL

One thing is for sure. Pumpkins are plentiful and fairly cheap this time of year. So, after you’ve made the pumpkin soup, the pumpkin pie and the roasted pumpkin, what’s left? Yup- the seeds. Here is a great recipe:

The seeds inside pumpkins offer a flavorful and healthful snack. Roasted pumpkin seeds are subtly sweet with a nutty undertone. They are a good source of zinc, iron, copper and other minerals. Pumpkin seeds are also a good source of protein and vitamin K.

Follow these steps for roasting the seeds:

• Use a sharp, serrated knife to cut a lid on the pumpkin. Remove lid.

• Use your hands to pull out the seeds and place in a colander. Discard any damaged or shriveled ones.

• Separate pulp and fiber from the seeds. A pumpkin produces about 11/2 cups of seeds.

• Place colander in the sink and rinse well, or until the seeds are free of any pulp.

• Dry seeds completely with paper towels and preheat oven to 350 degrees.

(For a Southwestern flavor, combine 1/2 teaspoon each of ground cumin, chipotle powder and cinnamon in a mixing bowl. Add 1 tablespoon of olive, canola or vegetable oil to seasoning and mix well. Toss seeds in the bowl and mix well until all are covered. Salt to taste.)

Place seeds in a single layer on a parchment-lined baking sheet. Roast until golden-brown, about 15 to 20 minutes, moving seeds occasionally to roast both sides evenly.

Remove from oven and cool completely. Seeds can be served immediately or stored in a tightly sealed container and kept in a cool, dry place.