Herbs'n' Other Alternative Health Remedies

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Thursday, May 23, 2013

How to Roast Pumpkin and Squash Seeds


Pumpkins

I am sitting here eating delicious homemade roasted pumpkin seeds. I roast seeds from both squash and pumpkin and often enjoy their nutty flavor knowing they are tasty and nutritious. History tell us we have been eating pumpkin and the squash seeds since at least since the 1400s.

The Minerals Found in Pumpkin or Squash Seeds


Amounts Per Selected Serving
%DV
Calcium 35.2 mg 4%
Iron 2.1 mg 12%
Magnesium 168 mg 42%
Phosphorus 58.9 mg 6%
Potassium 588 mg 17%
Sodium 11.5 mg 0%
Zinc 6.6 mg 44%
Copper 0.4 mg 22%
Manganese 0.3 mg 16%
Read more about the nutrient content here.

Pumpkin seeds


How to Roast your Seeds:


  1. Scoop the seeds out of your pumpkin and squash, place in strainer and run cold water over them removing the strings and pulps.
  2. Layer seeds on an oiled baking sheet stirring to coat. Sprinkle with sea salt or your favorite seasoning.
  3. Bake at 325 degrees  rotating every 10 minutes for about 25 minutes.
  4. Let cool and enjoy. Store the remainder in an air tight container.
This post linked to Orange you glad it's Friday and Foodie Friday. Thank you for your visit. Take care. Stay healthy and God bless!





2 comments:

maria May 24, 2013 at 2:55 AM  

I love pumpkin/squash seeds but i never tried roasting them. I'll try to do it next time. Thanks for sharing and thanks also for joining us at OYGIF.

Ida May 24, 2013 at 3:57 PM  

Roasted Pumpkin seeds are indeed quite yummy. Thanks for sharing the how to on roasting them.

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