Roasted Pumpkin Seeds

On October 9, 2015October 9, 2015 By SarahIn RecipesLeave a comment

I am totally proud of myself because I did not waste any pumpkin when I recently had my first go at making pumpkin bread. After hollowing out the pumpkin, I saved its seeds in order to roast them.

Some interesting facts about pumpkin seeds before we get roasting:

A handful of whole, unshelled pumpkin seeds provides you with roughly 8.5 grams of protein; 17-26 percent of your daily fiber needs; and 2.5 grams of mono- and polyunsaturated fats, including omega-3 fatty acids.

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Tips & Tricks: How to cut, seed and peel a pumpkin

On October 6, 2015October 11, 2015 By SarahIn Tips & Tricks1 Comment

Preparing a pumpkin can be a pain in every sense of the word, if done incorrectly. To avoid unnecessary sweat and tears, I strongly suggest following the steps listed below.

Position the pumpkin such that the stem is facing upward.
Using a very sharp chef’s knife (also called cook’s knife), cut the pumpkin just beside the stem in half.
Use a spoon to remove the seeds in each one of the two pumpkin halves.
Cut the half with the stem in half; thereby leaving the stem intact.
Cut off the stem and the not-so-edible part at the base.
If desired, you can peel the pumpkin with a vegetable peeler.
Cut the pumpkin in cubes.

PLEASE TAKE CAUTION WHEN PERFORMING THIS TASK. TECHNIQUE MAY VARY, DEPENDING ON PUMPKIN.

Knife? Check! Arnie muscle power? Check! Get chopping!!!

If my instructions are incomprehensible due to poor wording, check out the following how-to video by a fellow blogger.