Here are some practical tips to avoid wasting precious pumpkin seeds and turn into a delicious and healthy snack
Here are some practical tips to avoid wasting precious pumpkin seeds and turn into a delicious and healthy snack
The season of pumpkin has officially begun. Among the preparations for Halloween and tasty vegetable soups with orange tones, let's see how not to waste anything of this vegetable rich in properties and learn to consume the seeds inside the pulp - those that usually end up in the garbage. With a few little tricks we can roast them and eat them as a healthy snack, or use them to enrich salads or savory doughs.
Before roasting the pumpkin seeds, however, it is good let them dry naturally. Just remove them from the pumpkin pulp (paying particular attention to eliminate all the stringy fibers of the vegetable), rinse them with running water and place them on a clean kitchen cloth so that all the water is absorbed. After spending a night in a warm, dry place, the pumpkin seeds are ready to be peeled one by one.
Now we can use a pan to roast our seeds, and it will not be necessary to use additional fats, such as oil or butter - this is because pumpkin seeds, as oil seeds, already contain a fat component that allows them not to burn in contact with heat. It is good to use a very low flame and a non-stick pan, in order not to risk roasting our healthy snack: in just five minutes our seeds will be golden and fragrant, ready to be consumed.
If, on the other hand, we do not have the desire or time to peel the seeds one by one, we can toast them whole in the pan, this time adding a little oil for frying. After a few minutes on high heat and with the lid on, the seeds will start to 'pop' just like popcorn, as the shells will open on their own under the effect of the heat. At this point, if we want, we can season the seeds with both salt and rosemary (if we want a salty snack) and with sugar, cinnamon and nutmeg (if we want something sweet).
Pumpkin seeds can also be easily roasted in the oven. After drying and peeling them, just mix them with salt and a few tablespoons of olive oil and spread them on a greased baking sheet, then cook them for about twenty minutes at a low temperature (150-160 ° C), turning them several times so that the cooking is uniform. Our snack is served!
Follow us on Telegram | Instagram | Facebook | TikTok | Youtube
We also recommend:
- Halloween, time for… sweet pumpkin seed drink: a greedy and light healthy version
- Pumpkin seeds: 10 beneficial properties
- The seeds of health: sesame, flax, sunflower and pumpkin
