After this Halloween week-end, zillions of pumpkins will end up in the trash. If you do not wish to use the pulp, which is delicious, save at least the pumpkin seeds, which are rich in nutrients, such as phytosterols, zinc, magnesium and essential fatty acids.
First of all remove the seeds, rinse them in water to get rid of the stringy inner membrane, and dry them out a little on a towel. You can then season them with your favourite spice and bake them on a lightly oiled cookie sheet (single layer thick) in a 300°F/150°C oven for about 45 minutes, stirring every 15-20 minutes.
Alternatively, cook them in a spray-oiled skillet over medium heat on the stove top, stirring and shaking constantly. On the stove top, they’ll be toasted nicely brown in only about 5 minutes. At the end, add a little salt. Store 1 to 2 weeks in air-tight containers.
Please try some of our recipes that feature pumpkin:
Originally published in the Journal de Montréal on November 1, 2014.