Until last week, I had never carved a pumpkin myself. There was this one time in high school where I insisted on having a carved pumpkin … but aside from a tiny knife jab or two, I didn’t do the actual carving. But on Halloween, I carved two pumpkins and my husband carved another two. I can’t tell you how excited I was to see them lined up and lit on our front steps … heck, I may or may not be still lighting them since I love them so.
Pumpkins are fun. They are also very tasty (and nutritious! Don’t forget nutritious!). Just look at all the pumpkin recipes I have written about lately. Pumpkin Chocolate Chip Pancakes, Pumpkin Cupcakes, Pumpkin Coconut Muffins … yum.
But the flesh of the pumpkin isn’t the only wonderful, edible, tasty part. The pumpkin seeds are also amazing — especially when they are roasted. Between the kids and I, we polished off a whole batch of these Roasted Pumpkin Seeds in just days. Honestly, a few pumpkins are on my farmers’ market list for this weekend. I am hoping to puree and freeze the flesh and roast more pumpkin seeds.
Chances are, the Roasted Pumpkin Seeds won’t last long.
As far as snacks go, this is one that I can feel good about serving to the kids. According to World’s Healthiest Foods, they have a good amount of protein, iron and even anti-inflammatory benefits. For men, they may even help with prostate health.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- 10 Pumpkin Recipes For Fall : Skimbaco Lifestyle by Katja Presnal | October 8, 2010
- 10 Pumpkin Recipes For Fall | December 25, 2010