Pumpkin everything is upon us, everyone! It’s that time of the year, when all things pumpkin take over the world, or at least at Starbuck’s. Regardless of where and how you get your pumpkin fix this Fall, you should know that pumpkin and pumpkin seeds are very good for you.
For instance, pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. Just recently, Healthline.com shared the “Top 11 Science-Health Benefits of Pumpkin Seeds.” If you have time, check out the article for full-detail, but we’ll give you the short-hand version here:
- They are full of valuable nutrients
- High in antioxidants
- Linked to a reduced risk of certain cancers
- Improve prostate and bladder health
- Very high in magnesium
- May improve heart health
- Can lower blood sugar levels
- High in fiber
- Rich source of zinc
- May help improve sleep
- Easy to add to your diet.
So what are you waiting for? As you carve those pumpkins, keep the seeds. Better yet, go ahead and fix some pumpkin bread or muffins, and then roast the seeds for a tasty snack, a salad topping, sprinkle a few with roasted vegetables and use them with other ingredients like dried fruit and make a trail mix. In case you don’t know how to roast pumpkin seeds, here’s how:
- Preheat the oven to 300 degrees F.
- Seed the pumpkin. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Clean the seeds. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
- Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Toss the seeds with olive oil, salt and Land & SEAsoning spice mix. Return to the oven and bake until crisp and golden, about 20 more minutes.
- Let cool, then enjoy as a snack! Stored in an airtight container, the pumpkin seeds will keep for 1-2 months in the refrigerator, or at room temperature for up to a week.