Pumpkin Seeds

I cook with a lot of squash.  I enjoy harvesting the seeds and making a lovely snack.  These little health bullets are beneficial to men's bones, in alleviating arthritis pain as well as hosting a great amount of protein and "good" fat, monounsaturated.

The process is quick and the results are delicious.  I've seen a number of preparations where they just pop the seeds on a sheet pan into a blasting hot oven and let them crisp.  When I tried that method my seeds came out shatteringly crisp and unpleasant.  Then I found this preparation which essentially infuses the seed with salt and moisture by giving it a bath first.  Think pasta.

Step 1:

Harvest your seeds from your squash.  Any type of squash will do and feel free to mix and match.  I find a grapefruit spoon works best.

Eliminate as much of the pulp as possible.

Step 2:

Boil water in a sauce pan with a generous amount of salt.  Just like a pasta you want the water to taste like the ocean.  Boil the seeds for a few minutes.  (approx 5 min) and drain.

Step 3:

Seasoning options:

For a spicy sweet option, toss with a bit of paprika, cayanne and brown sugar.  Don't use a heavy hand.  For a southwest option, toss with a bit of cumin.  Curry is nice.  It's up to you.  you could also stay traditional and just leave them salty.  There is no need to add further salt as it is infused from the boiling.

Preheat your oven to 400 degrees F.  On a silicon pad, parchment paper, or foil, lay out your seeds in a single layer.  Roast until they are lightly browned.  If you smell them it might be too late so keep an eye on them.  (approx 6 to 8 minutes)

Step 4:

Enjoy!