In New England, October signifies crisp fall mornings, beautiful foliage, and an array of produce that’s hearty and nutritious. We love everything to do with pumpkins, and there’s plenty that you can do with them besides jack-o-lanterns and decorations.
Pumpkins are chock full of fiber and nutrition that is great for heart health and your waistline. A cup of cooked pumpkin contains three grams of fiber, lots of vitamin A and cartenoids, and more potassium than a banana. At this time of year, fresh pumpkins are plentiful and cheap. One of the tastiest (and family-friendly) ways to use a pumpkin is to roast the seeds for a snack. This edition of Eat Your Way to Debt Relief focuses on how you can make this delicious snack and save on grocery bills.
Pumpkin seeds are healthy to eat and fun to make with kids. After you’ve carved the pumpkins for jack-o-lanterns, don’t toss those seeds! You can use these to top soups, salads, or even just eat on their own. This is a great Halloween party snack if there are kids with food allergies, as there is no dairy, egg, nuts, or gluten in this recipe (there may be soy in the cooking spray, be sure to check). Feel free to get creative with the seasonings – you can add a pinch of brown sugar and cinnamon, or add crushed red pepper flakes for a kick.
Roasted Pumpkin Seeds
1 cup pumpkin seeds, cleaned and rinsed
1 tsp salt
½ tsp black pepper
1 tbsp canola oil
Nonstick cooking spray
Preheat the oven to 350. Combine the seeds and oil in a bowl, then toss with the salt and pepper. Spray a baking sheet with the oil, then spread out the seeds.
Pop into the oven for 15 minutes, then use a wooden spoon to stir. Crank the oven to 425, and put the seeds back in for 5-7 minutes, until crispy.