To me, the pumpkin really symbolizes November. October and pumpkins also have their own thing going on. But, November and pumpkins make the prefect pairing for the month of giving thanks, being cozy, and spending time with loved ones. And eating.
Chances are you will come into possession of a pumpkin this fall. But, did you know that all pumpkins are edible? Some are sweeter than others. Sugar Pumpkins are ideal for their meat. And some, like larger, hallow sounding pumpkins, are better for getting seeds.
Pumpkins are rich in nutrients and human history. Follow this recipe for a made from scratch snack perfect for fall.
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Cheesy Roasted Pumpkin Seeds Recipe (Vegan)
Ingredients List
The seeds from one pumpkin
1-2T olive oil (or oil of choice)
1ts Smoked Paprika
1-3T Nutritional Yeast
Salt & Papper
water
*Just like with seasoning popcorn, you can substitute for whatever seasons you want, and how much you want. Those measurements are just guidelines, especially since 'seeds from one pumpkin' is not an accurate measurement.
Supplies:
Small boiling pot
Towel
Strainer or colander
Bowl
*optional Parchment Paper
Storage container/Jar
Above: Washed and dried pumpkin seeds
Directions:
Remove seeds from pumpkin and put into a bowl of water to wash away all that orange sliminess.
Put seeds into a small pot and cover with water and a decent pinch of salt. Boil 20-30 minutes. This step precooks the seeds, and makes them crispier and more tender. You don't want to skip this step.
Strain seeds and spread over a towel to dry.
Toss together dried seeds in a bowl with olive oil, salt & pepper, smoked paprika, and nutritional yeast.
Spread seeds out over parchment lined baking sheet. Try not to let the seeds touch.
Put tray in the oven, preheated 350 degrees. Bake 15 minutes. Bake longer for a more toasted seed. Keep a close eye.
I think when they're cool enough to eat, that's when they are their crispiest and best. Otherwise, store in a jar in your pantry, and they'll probably keep a couple months.