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INGREDIENTS
- Seeds from 1 pumpkin, pulp and strings removed
- 2 tablespoons vegetable oil
- Salt, to taste
Directions
1. Spread the seeds in a single layer on a baking sheet, making sure they are thoroughly cleaned of strings and pulp. Let them air-dry for at least 3 hours. Once dry, hull them.
2. Preheat the oven to 350°F.
3. Add the oil and salt to the seeds, and stir to coat them well. Place the baking sheet in the oven and toast, stirring the seeds every 5 minutes or so, until they are golden brown, about 25 minutes. Let the seeds cool, and then taste for salt; add more if necessary.
© 1989 Julee Rosso and Sheila Lukins
Editor's Note
Nutritional information is based on 12 servings, using 24 oz of seeds from one pumpkin. Nutritional information includes 1/4 teaspoon of added salt.
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
238kcal (12%)
55mg (2%)
6g
2g
21g (32%)
0g
3g (17%)
8g
8g
0mg (0%)
0g
11g
208mg
298mg
0mcg RAE (0%)
1mg (1%)
20mg (2%)
3mg (17%)
FROM THE KITCHEN OF...
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