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Roasting How-To (Pumpkin Seeds)

Start by scooping out the seeds from a small pumpkin (about 10 to 12 pounds), which should yield about 1 cup of seeds. Discard as much of the pumpkin fibers as possible, then rinse the seeds in a colander under cold water. Next, heat a 3-quart saucepan filled with water to a boil. Add ¼ teaspoon salt and the seeds, then boil for 10 minutes, stirring the seeds occasionally to dissipate any foam that rises to the top.

While the seeds boil, preheat the oven to 300°F and line a rimmed baking pan with parchment paper or nonstick aluminum foil. In a microwave-safe small bowl, heat 2 tablespoons butter in microwave oven on high 25 seconds or until melted. Stir the desired seasonings (see recipes) into the butter.

Drain the boiled seeds well then add them to a 12-inch skillet along with 2 tablespoons canola or vegetable oil. Cook the seeds over medium heat 6 to 7 minutes or until the seeds turn golden brown, giving them an occasional stir. Remove the skillet from the heat, add the butter-seasoning mixture and stir until well combined.

Spread the seed mixture in a single layer on the prepared pan. Bake the seeds for 40 to 45 minutes (35 to 40 minutes for the Maple-Pumpkin Pie flavor) or until the seeds are golden brown, stirring them halfway through baking. Cool the seeds in the pan on a wire rack.

Hot & Spicy
2 teaspoons Louisiana hot sauce (optional, for additional heat)
2 teaspoons McCormick® ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon Schnucks ground
cayenne pepper

Each 1/4 cup: about 75 calories, 3 g total fat (1 g saturated), 0 mg cholesterol, 177 mg sodium, 9 g carbohydrate, 3 g fiber, 0 g sugars, 3 g protein

Sweet & Salty
1 tablespoon instant vanilla pudding mix
1 tablespoon Schnucks light corn syrup
1 teaspoon Schnucks pure vanilla extract
1/2 teaspoon salt

Each 1/4 cup: about 176 calories, 3 g total fat (1 g saturated), 0 mg cholesterol, 499 mg sodium, 26 g carbohydrate, 3 g fiber, 13 g sugars, 3 g protein

Cook’s Wisdom
Prepare pudding with remaining pudding mix using 1/4 cup less milk than package label directs.

Maple-Pumpkin Pie
1 tablespoon Schnucks pure maple syrup
2 teaspoons McCormick® pumpkin pie spice
1/2 teaspoon salt

Each 1/4 cup: about 87 calories, 3 g total fat (1 g saturated), 0 mg cholesterol, 294 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g sugars, 3 g protein