Next time you're cutting into a pumpkin, don't toss the seeds! Learn the easy way to prep and roast them so you can enjoy these crunchy treats all season long. Otherwise, you can also use pepitas, or hulled pumpkin seeds, found at most grocery stores. Keep the flavors interesting by trying out three different seasonings: olive oil and sea salt, buttery sweet and spicy, and soy sauce.
Before throwing out your jack-o'-lantern's guts, use the pumpkin seeds to make a healthy snack. High in plant sterols and phytochemicals, pumpkin seeds aid in lowering cholesterol and promote good prostate health. On top of that, they're also a good source of protein, fiber, potassium, and magnesium. Try them alone, toss over a salad, or get creative — we like sprinkling pumpkin seeds on peanut-butter-topped apple slices.
To see the recipe and get ideas on how to spice 'em up, read more.
Pumpkin fun doesn't have to end once the carving is complete. Instead of tossing the piles of seeds in the trash or compost, try repurposing them to use in art projects or as a delicious snack.
Check out the following selection of fun pumpkin seed activities and let us know — what do you do with your leftover pumpkin seeds?
One of the highlights of Halloween is the chance to carve pumpkins, and while the faces carved each year may change, what remains constant is the tasty snack enjoyed during and after the ritual: roasted pumpkin seeds! Serving up pepitas, as they're called in Spanish, is an incredibly easy process. All you need are the pumpkin seeds, an oven, and a cookie sheet. Keep reading to see how you do it.
- Reading the last bite of Gourmet: The Gourmet Cookie Book.
- Reading the last bite of Gourmet: The Gourmet Cookie Book. — The Atlantic
- How to make mulling spices for the holidays. — Serious Eats
- Guy Fieri gives Mario Batali sleepytime crocs. — Feast
- Marcela Valladolid on Dia de los Muertos. — Huffington Post Food
- Q and A with Eric Ripert. — The Epi-Log
- Ten ways to spice up pumpkin seeds. — Chow
- Hell's Kitchen is so desperate for contestants, it's going door to door looking for participants. — Eater
- Get to know Adam Rapoport, the new editor in chief of Bon Appétit. — Grub Street
Kale is one of Winter's most common greens and it's usually enjoyed cooked. But did you know that raw kale actually makes an amazingly delicious salad? When tossed with a flavorful dressing like the raspberry, mustard, apple cider vinaigrette in this recipe, the kale tastes crisp and healthy. Shredded beets, sliced radishes, and roasted pumpkin seeds add crunch, heft, and salt to the salad. Serve a piece of crusty bread slathered with creamy goat cheese, and you've got a satisfying and light meal. Look at the recipe after the break.
Last week, I made toasted pumpkin seeds for the first time ever, following a two-step boil-and-bake method. They were so crispy and savory, I couldn't believe I'd never done it before, and was already dreaming of making them again. How about you?
Take advantage of Fall's harvest and pick up some fresh apples for this healthy and delicious snack. The apples will not only satisfy your sweet tooth and your need to crunch, but they're also a great source of fiber. I used Pink Lady apples for this recipe, but you can use any variety you like. Munch on these stackers for breakfast or a light lunch, or cut the recipe in half if you just want to make a little snack.
To learn how to whip up this quick treat and see the nutritional info for it keep on reading
- Ten ways to spice up pumpkin seeds.— Chow
- Kale and bacon make one delicious combination. — The Epi Log
- Josh Ozersky questions the patriotism of the humble hamburger. — Vanity Fair
- Fabio Viviani's latest gig? Pizza delivery man. — Grub Street NY
- Cook's Illustrated's editor, Christopher Kimball, is ready to wage war on the blogosphere. — Eat Me Daily
- The Bocuse d'Or USA is now searching for its next national team. — Eater
- Jazz up classic pasta carbonara with peas and ricotta. — Serious Eats