Friday, October 14th, 2022
Pumpkins: They're not just for pies
Seeds are a perfect treat
By Erin Gardner
Photo by Paige Sutter/The Daily Standard
The Daily Standard roasted pumpkin seeds on Wednesday.
CELINA - For many, carving a pumpkin is an annual, messy tradition that typically results in pulp-covered seeds strewn across a table.
Instead of throwing away the somewhat unsightly seeds, families can roast them in a variety of ways.
According to Chow Line, an Ohio State University Extension service, pumpkin seeds are incredibly nutritious and packed-full of zinc, protein and fiber. They also help produce serotonin, which boosts sleep and mental stability. Zinc helps keep the skin healthy and helps the body heal wounds and fight off illnesses and infections.
The Daily Standard roasted seeds earlier this week. Like all great recipes, seed-roasting recipes are completely customizable. The newspaper took a sweeter route and eyeballed the seasonings, swapping brown sugar and allspice for pumpkin pie seasoning and chai spice mix.
Photo by Paige Sutter/The Daily Standard
A Daily Standard staff member puts a sheet of pumpkin seeds in the oven.
For a savory or spicy flavor, individuals can add garlic powder, paprika, onion powder or chili flakes. Those who love everything ranch flavored can add onion powder, parsley, garlic powder, dill, dry mustard, celery seed, paprika and black pepper to their seeds.
Cayenne pepper, brown sugar and cinnamon can be tossed together to create a sweet heat seasoning mix with a kick of spice.
However, seasonings aren't limited to traditional mixes and spices. Honey and maple syrup can make great flavor add-ins.
This simple recipe from The Associated Press requires only six ingredients.
Pumpkin Seeds:
2 cups pumpkin seeds, rinsed and dried
1 tablespoon olive oil
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground clove or allspice, optional
1 teaspoon sea salt
Remove the seeds from the pumpkin, rinse under cold water and remove any membrane that remains stuck to the seeds. Lightly pat seeds dry with paper towels, then spread on a sheet tray and allow to dry at least one hour - the longer the better.
Once the seeds are dry, preheat the oven to 325 degrees. Mix the dry ingredients in a small bowl. Toss the dry pumpkin seeds with olive oil in a separate bowl until they're well coated. Evenly coat the pumpkin seeds with seasoning mix. Place the seasoned seeds onto a foil- or parchment-lined baking sheet.
Bake 17-20 minutes or until the seeds are golden brown and crispy. Remove from the oven and allow to cool slightly before eating.
For maximum autumnal festivity, families and individuals can try heating up apple cider, snuggling up with a trusty flannel and watching a movie.
Photo by Paige Sutter/The Daily Standard
1) Remove the seeds from the pumpkin. Rinse well and pat dry.
Photo by Paige Sutter/The Daily Standard
2) Coat the seeds. It doesn't matter what oil you use.
Photo by Paige Sutter/The Daily Standard
3) Add seasoning. Smart cooks can follow the recipe or invent their own.
Photo by Paige Sutter/The Daily Standard
4) Mix all the ingredients, making sure the seeds are evenly coated.
Photo by Paige Sutter/The Daily Standard
5) Place the seeds on a baking sheet. Bake 17-20 minutes at 325 degrees.
Photo by Paige Sutter/The Daily Standard
6) When they're done, let the seeds cool for 10 minutes. Enjoy.
