Pumpkin: It's not just for pies

Pumpkin: It’s not just for pies

Friday 14 October 2022

The seeds are the perfect remedy

by Erin Gardner

Photo by Page Sutter/The Daily Standard

The Daily Standard roasted pumpkin seeds on Wednesday.

Selena – For many, pumpkin carving is a messy annual tradition that usually results in pulp-covered seeds scattered on a table.

Instead of getting rid of the rather ugly seeds, families can roast them in a variety of ways.

According to Chow Line, an extension service at Ohio State University, pumpkin seeds are incredibly nutritious and full of zinc, protein, and fiber. It also helps in the production of serotonin, which promotes sleep and mental stability. Zinc helps maintain healthy skin and helps the body heal wounds and fight diseases and infections.

The Daily Standard toasted the seeds earlier this week. Like all great recipes, our seed roasting recipes are completely customizable. The newspaper took a sweeter route and considered seasoning, replacing brown sugar and spices with pumpkin pie spice and tea seasoning mix.

Photo by Page Sutter/The Daily Standard

A Daily Standard employee puts a sheet of pumpkin seeds in the oven.

For a savory or spicy flavor, people can add garlic powder, paprika, onion powder, or chili flakes. Those who like everything flavored with ranch can add onion powder, parsley, garlic powder, dill, dry mustard, celery seeds, paprika, and black pepper to their seeds.

Cayenne pepper, brown sugar, and cinnamon can be blended together to create a sweet, hot spice blend with a kick of spice.

However, spices are not limited to traditional blends and seasonings. Honey and maple syrup can make great additions to flavor.

This simple recipe from The Associated Press requires just six ingredients.

pumpkin seeds:

2 cups pumpkin seeds, washed and dried

1 tablespoon olive oil

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves or spices optional

1 teaspoon sea salt

Remove the seeds from the pumpkin, rinse with cold water, and remove any film stuck to the seeds. Gently dry the seeds with paper towels, then spread them out on a paper tray and let them dry for at least 1 hour – the longer the better.

As soon as the seeds are dry, preheat the oven to 325 degrees. Mix the dry ingredients in a small bowl. Toss dry pumpkin seeds with olive oil in a separate bowl, until well coated. Coat the pumpkin seeds evenly with the spice mixture. Place the seasoned seeds on a baking sheet lined with aluminum foil or parchment paper.

Bake for 17-20 minutes or until seeds are golden and crunchy. Take it out of the oven and let it cool down a bit before eating.

For maximum fall festivities, families and individuals can try warming up the cider, enjoying a trusty vanilla and watching a movie.

Photo by Page Sutter/The Daily Standard

1) Remove the seeds from the pumpkin. Rinse well and leave it to dry.

Photo by Page Sutter/The Daily Standard

2) Cover the seeds. It doesn’t matter what type of oil you use.

Photo by Page Sutter/The Daily Standard

3) Add spices. Smart chefs can follow the recipe or create their own.

Photo by Page Sutter/The Daily Standard

4) Mix all ingredients making sure the seeds are evenly coated.

Photo by Page Sutter/The Daily Standard

5) Place the seeds on a baking tray. Bake 17-20 minutes at 325 degrees.

Photo by Page Sutter/The Daily Standard

6) When you’re done, let the seeds cool for 10 minutes. enjoy.

#Pumpkin #pies

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