Roasted Pumpkin Seeds and Pumpkin Recipe

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Ingredients:

Serving

1 quart water
2 tbsp salt
2 cups pumpkin seeds
1 tbsp unsalted butter, melted

Directions:

Cut pumpkin in half and scoop out seeds.
Place cut pumpkin side down on baking dish (which you have added enough water to cover pan 1/4 inch).
Place in 350 degree oven and bake until pumpkin is soft.
Remove from oven and scoop pumpkin out of skin.
Freeze for later use.
For the seeds: Preheat oven to 250.
Pick through seeds and remove any cut seeds.
Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil.
Add the seeds and boil for 10 minutes.
Drain and spread on a kitchen towel and pat dry.
Place the seeds in a bowl and toss with melted butter.
Spread evenly on a large cookie sheet or roasting pan.
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.
Stir every 10 minutes, until crisp and golden brown.
Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat (let's get real - these puppies will be gone before they make it to the refrigerator).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	130.74 Kcal (547 kJ)
Calories from fat	36.53 Kcal
		% Daily Value*
Total Fat	4.06g	6%
Cholesterol	86.89mg	29%
Sodium	3587.98mg	149%
Potassium	415.62mg	9%
Protein	22.51g	45%
Vitamin C	1.2mg	2%
Iron	1.2mg	7%
Calcium	121.3mg	12%

Amount Per 100 g
Calories	35.58 Kcal (149 kJ)
Calories from fat	9.94 Kcal
		% Daily Value*
Total Fat	1.1g	6%
Cholesterol	23.65mg	29%
Sodium	976.49mg	149%
Potassium	113.11mg	9%
Protein	6.13g	45%
Vitamin C	0.3mg	2%
Iron	0.3mg	7%
Calcium	33mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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