Roasted pumpkin seeds are a garden bonus

Roasted pumpkin seeds are a garden bonus

The reward of gardening is enjoying the fruits and vegetables of your work. You may be overlooking a delicious and nutritious crop right under your hoe: roasted pumpkin seeds.

Pumpkins have been a famous piece of vegetable nurseries for quite a long time. The word comes from the Greek word "pompon", which implies enormous melon. Local Americans ate cooked pumpkin and wove dried strips into mats.Today, we include pumpkins in our garden primarily for their tart and decorative value. We often throw away the seeds.

The next time you carve a lantern or cook a pumpkin to fill a cake, save those seeds. They make nutty-flavored snacks that are a good source of protein, fiber, iron, and phosphorus.

Below is a fun and easy recipe for roasting pumpkin seeds. The whole family will enjoy making and eating this new garden delicacy. Some people like to wash the seeds before roasting them. Others leave pumpkin particles behind for added flavor and nutrition.

Roasted pumpkin seeds

• 2 cups pumpkin seeds
• 1 quart of water
• 2 tablespoons of salt
• 1 tablespoon of dissolved spread or vegetable oil

1. Preheat the oven to 250 degrees.
2. Heat the water and salt to the point of boiling. Add the seeds and bubble for 8 to 10 minutes.
3. Drain the seeds in a colander and spread out on a paper towel to dry.
4. Melt the butter. Place the dried seeds and butter in a large bowl and mix until the seeds are evenly coated.
5. Spread the seeds in a solitary layer on a treat sheet.
6. Bake for 30 to 40 minutes until light golden brown. Stir the seeds every 10 minutes during cooking.
7. Cool the seeds completely before eating.

You can remove the hulls from the seeds after roasting them or eating the hulls from the seeds and all. Keep roasted seeds in airtight containers.

Gardening Tip: Set some seeds aside before roasting. These free seeds will start in next year's pumpkin patch.