roasted spiced pumpkin seeds
October 28, 2010 § 1 Comment
Just yesterday, Dr. Oz mentioned that pumpkin seeds are chock-full of magnesium, iron, and zinc. Well, I am glad I had my healthy dose of pumpkin seeds over the past week. Mine were roasted as soon as I opened my pumpkin.
I made up this recipe aiming for a great-tasting snack, but was delightfully surprised at the wonderful aromatic scent that filled the air while roasting. If only my house could smell like that all the time!
2 c pumpkin seeds
1 tsbp butter, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp powdered sugar
1. Wash your pumpkin seeds and separate from strands.
2. Lay the seeds on a baking sheet and dry overnight.
3. Coat with melted butter and toss in the spices and powdered sugar to coat.
4. Bake in 300°F for 20 minutes.
Here is an informative article from USA Today explaining all the health benefits of pumpkin.
wow, how many pumpkins did you use to fill the whole cup?