As I was doing this, I thought I would roast the seeds. I’ve heard their nutritional content as being very good. I pulled out the seeds along with the attached fleshy strings of the pumpkin. This was my first time roasting the seeds and was curious as to how it would turn out. Pumpkin seeds are a very good source of anti-oxidant vitamin E (prevents tissue cells from the free radical oxidant injury) as well as an excellent source of B-complex group of vitamins and a host of minerals. Click here for more details.
You Will Need:
ground cumin (optional)
Preheat oven to 180c (350f). Dry seeds with paper towel and don’t worry if they’re not bone dry. If there’s pumpkin flesh attached, leave it on. Toss the seeds with a splash of olive oil – you don’t want the seeds swimming in it. Then lightly sprinkle with salt and toss to combine. Add cumin (about 1 teaspoon) but add more if you like the flavor and you have a lot of seeds. Finally, sprinkle super fine sugar over the seeds and toss. Place seeds on a cookie – sheet spread out and roast 20 to 30 minutes or until lightly browned.
mixed bouquet of flowers
container to hold the water
Cut a small opening at the top of the pumpkin. Remove the seeds and fleshy-stringy bits inside the pumpkin. Arrange flowers in the container and place inside the pumpkin.
The Culinary Chase’s Note: These seeds reminded me of popcorn and I liked the subtle hint of something sweet (sugar) and something aromatic (cumin). Enjoy!