When I was a kid I remember pumpkin seeds being one of the best parts of Halloween. I loved pulling the “goop” from the pumpkin, so we could separate the seeds. My mom roasted them, and we ate them as a snack.
In fact, pumpkin seeds are high in magnesium, iron, and zinc. As a matter of fact, this source of plant protein is high in antioxidants and is said to improve the immune system, as well as heart health.
At the time, I didn’t know pumpkin seeds were a healthy snack. If my mom had told us that, we probably wouldn’t have eaten them by the handfuls.
Although most recipes for simple roasted pumpkin seeds require oil and cooking spray, pumpkins seeds are easy to make without both.
Recently, I made a pumpkin pasta for dinner. So, I was faced with the “goop” inside the pumpkin and decided to roast the seeds. To be honest, I haven’t roasted pumpkin seeds in years, so I wondered what would happen if I didn’t use oil.
Instead of drying them overnight as my mom did, I rinsed them and roasted right away. I also used my Crisper Copper Pan. This way, the seeds could roast vented.
All I did was sprinkle the wet seeds with garlic salt and roast. They didn’t stick at all!