Roasting Pumpkin Seeds
Pumpkins have come to symbolize the harvest season. Few vegetables can instill as much excitement in children. From Halloween Jack-o-lanterns to Cinderella's coach, they stir the imagination.
There are many different types of pumpkins for instance the classic New England pie pumpkin and just as it's name implies it will find itself on most tables at Thanksgiving. But others like the Cushaw, Pink Banana, Lumina and Blue Hubbard are equally delicious despite their sometimes odd shapes and colors.
However, some pumpkin growers are more interested in size than flavor. Annual pumpkin growing contests can yield some hefty contestants.
The seed of pumpkins are often over looked when used in cooking or making Jack-o-lanterns but they can be a delicious treat when roasted. I just soak them in salty water for about eight hours, drain them on a paper towel and roast them on a baking sheet at 350Â° for 15 to 20 minutes. I make sure to stir them frequently.
When you bite into them or crack them open you'll find that the kernel inside is very tasty.
These make a healthy and delicious snack and preparing them can be a lot of fun for children.
This year after you've enjoyed your pumpkin either as a dessert or a table decoration, enjoy it a little longer by saving and roasting the seed.