You have carved the pumpkin, so what should you do with the leftover seeds and peel? One of the best options is to eat them. The easiest way to eat pumpkins seeds is to roast them with the shells on and bake the peels. If you roast the seeds correctly, they will be crunchy and tasty. Roasted pumpkins seeds and baked peels are full of fiber, protein and antioxidants. Before you roast the seeds, make sure to boil the seeds in salted water.
Roasted Pumpkin Seeds
Step 1
Preheat oven to 400 degrees Fahrenheit. Cut open the pumpkin and scrape out the stringy core and seeds with spoon.
Step 2
Separate the seeds from the core and rinse the seeds with water.
Step 3
Add the seeds and 2 cups of water to every half cup of seeds to saucepan. Add a half tbsp. of salt to every cup of water and bring to a boil. Simmer for 10 minutes, remove from heat and drain.
Step 4
Pour olive oil over baking pan and add pumpkin seeds to the pan, spreading out in one layer. Bake 10 to 20 minutes or until light brown. Remove pan from oven and let cool.
Baked Pumpkin Peels
Step 1
Preheat oven to 325 degrees Fahrenheit. Cut the cleaned out pumpkin in half and place, shell-side up, on baking pan. Add a few spoonfuls of water to the bottom of the pan.
Step 2
Place the pan of pumpkin into the oven, making sure it does not touch the heating element at the top of the oven. Bake for one hour.
Step 3
Remove the pumpkin from the oven and scrape off the cooked pumpkin, leaving a half inch of pumpkin still on the peel.
Step 4
Slice the peel into 1-inch strips and lay them flat on baking pan. Spread the butter and spices out evenly on the strips.
Step 5
Reduce oven temperature to 150 degrees Fahrenheit and bake the strips for two more hours. Remove the strips from the oven and eat while hot or store them in the refrigerator.
Tips and Warnings
- Seasonings of your choice can be added to the seeds before roasting.
- Check on seeds every few minutes while roasting.
Things You'll Need
- Knife
- 1 pumpkin
- Spoon
- Water
- Saucepan
- Salt
- 1 tbsp. olive oil
- Baking pan or cookie sheet
- 2 tbsp. butter
- 1/4 cup honey or molasses
- 3 tbsp. salt
- 2 tbsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- 1 tsp. ginger
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