Roasted Pumpkin Seeds

Between pumpkin carving and pie making, do you have a lot of pumpkin seeds? Don’t throw them away! Pumpkin seeds are rich in manganese, magnesium, phosphorus, tryptophan, iron and zinc. They may help to strengthen bones, benefit prostate health, and promote healthy cholesterol levels.

Instructions:

When collecting the seeds, remove the large pieces of pumpkin innards. (It’s ok to leave a little bit—it helps the seasoning stick and adds to the crunch later on.). Preheat oven to 325 degrees, and spray or wipe a cookie sheet with olive oil. Pick a seasoning option, and combine with 1 tbsp flour in a baggie or small container. Add seeds and shake until coated. (You may need to adjust the amount of seasoning and flour depending on the number of seeds.)

Seasoning options:

• salt and pepper (oldie but goodie)
  
• garlic and/or onion salt (slightly more eclectic)
  
• brown sugar and cinnamon (sweet option)
  
• salt, cumin and coriander (savory option)

Shake to coat, then add seasoned seeds to the cookie sheet, spreading them out into a single layer. Check them every 5-10 minutes for doneness, and remove when lightly brown. Let cool, and enjoy!