The sad thing about Halloween is all those seeds that get hauled out of the belly of the pumpkin and tossed in the trash. If you (unlike me) had the foresight to keep them and roast them – outstanding. If not, buy them hulled and toss them (toasted) in this excellent grated fennel and carrot salad (below).
Why pumpkin seeds? They are super high in protein, iron and a not-commonly-spoken-of-nutrient called manganese. If you believe the hype, pumpkin seeds can do everything from lower cholesterol to ward off prostate cancer and arthritis. At a minimum they’re super nutritious and a welcome change from the usual nuts in the line-up.
You might also see them called pepitas (their Spanish name) meaning “little seeds from squash”.
If you’re pulling them straight from the pumpkin, roast them with some oil and salt. You don’t need to hull them (bonus extra fiber though if you keep the hull on). When you buy them at the store, you’ll likely find them hulled. (The hull is white, the seed is green – which comes from the chlorophyll). In order to preserve the nutrients, roast them at a low temp (about 100 degrees) for about 20 minutes.
You can whip this salad together in under 5 minutes and it only gets better after a day in the fridge when the veggies soften and the flavors of the dressing mingle. And that green foliage on top – it’s the “hair” of the fennel bulb.
Share any ideas you have for your fave ways to roast them or use them in your cooking …
And congrats to Kim D. and Sarah R., the two winners of the maple syrup giveaway!
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