There are so many things that I love about fall, but anything pumpkin has to be at the top of my list. Pumpkin pie, pumpkin spice lattes and of course, roasted pumpkin seeds.
I remember the first time I was introduced to pumpkin seeds, I cannot say I was a huge fan. My mom had taken me to see a nutritionist to see if they could help me alleviate some of the symptoms I was having with my Lupus. One of the first suggestions that she gave me was to incorporate pumpkin seeds in to my diet. I did this for about a day then decided maybe I could live with sore hands. Clearly, I had never tried seasoned, toasted pumpkin seeds!
Fast forward to my first year carving pumpkins with my daughters (the early years when I still thought I needed to make every single moment magic) and decided I had to toast the pumpkin seeds to make it the perfect night. I was so freaking exhausted, but looked up a Martha Stewart recipe for roasted pumpkins and made it happen. I’m not kidding you people, they were good. So now, this is my favourite part about carving pumpkins- the seeds. All that nutritionist was missing all those years ago was a little bit of spice!
Here is the recipe I came up with this year. Hope you enjoy
2 cups pumpkin seeds (rinsed and dried with a paper towel
3 Tbls Melted Coconut oil (or butter)
1/4 Tsp Chinese 5 Spice
1/4 Tsp Chilli Powder
1/4 Tsp Sea Salt
1/4 Tsp Cumin
1/4 Tsp Cinnamon
1/8Tsp Cayenne Pepper
3 Tbls Brown Sugar (or coconut sugar)
Preheat oven to 350
Collect your pumpkin seeds from the pumpkin and rinse thoroughly (then pat dry with paper towel or cloth).
Mix the spices together in a small bowl and set aside.
Pour the melted coconut oil over the pumpkin seeds.
Pour the seasoning over the pumpkin seeds.
Spread seeds in a thin layer over a parchment covered baking tray
Bake for 45-60 Minutes
Some of the Benefits of Pumpkin Seeds:
- Source of protein
- Source of fiber
- Loads of magnesium
- Vitamin k
- Rich in antioxidants
- Great source of iron
and honestly so much more!