Pumpkin carving has commenced! Each year in October, kids everywhere are honing their crafting and cutting skills, in order to make the perfect Jack-O-Lantern to light up on the doorstep. But, how often are you dumping the guts of the pumpkin in the compost?
This year, try roasting your pumpkin seeds. They provide kid with zinc, as well as a variety of forms of vitamin E.
If you’ve tried roasting pumpkin seeds in the past, and your kids didn’t go for it, try again! Just like veggies, we don’t stop offering our kids a healthy snack just because one time, three years ago, they wouldn’t eat it. The trick to making roasted pumpkin seeds taste amazing is to make sure they have some extra flavor (we use pumpkin pie spices), and to make sure they are crunchy (not chewy)
- First, cut the top off. You can do this in any shape, as long as the top is big enough to get your hands into.
- Second, scoop out the insides, the stringy inside, as well as the seeds. If I’m doing this step for my kids, I continue to scrape the walls of the pumpkin until the wall is thin enough for them to cut through when carving. Leaving pumpkin flesh around the walls can be super hard to carve through, so since you are in there anyway, thin it out for them.
- Third, separate the stringy “guts” from your seeds. I do a quick rise in a colander, but then it’s good old fashioned elbow grease to separate the two.
- Give the seeds another rinse to finish getting the orange guts away from your seeds.