I just finished roasting half a dozen pie pumpkins in the oven. One of the best parts of making the purée is roasting the nutritious pumpkin seeds. Today I used the actifry!
1 cup of dried pumpkin seed
1/2 tsp garlic salt
1 tsp olive oil
1. Place all the ingredients in the actifry and turn on the “frier” for 10 minutes.
2. Allow to cool and enjoy!
One of the bonuses to this beautiful fall squash the pumpkin is it’s nutritious seeds. They can be a sticky mess when you are dissecting the vessel but well worth the final product.
This recipe yields 2 cups of seeds.
2 cups of raw dried out squash seeds (2-3 pumpkin pie pumpkins should yield this amount)
1/2 tsp sandwich sprinkle (from penzeys) (celery salt, Thyme, marjoram,black pepper, basil and oregano)
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 tb canola oil
1.Place all ingredients in a medium bowl. Mix with small rubber spatula. Until all ingredients are mixed well and seasonings coat the seeds evenly.
2. Spread 1 cup of seed blend onto a microwavable safe plate. Try to space the seeds so they don’t overlap.
3. Microwave for 1 minute and mix with spatula. Microwave for another minute and up to 4 minutes mixing with spatula in one minute intervals until seeds are golden brown.
4.,Repeat directions above in step 1 & 2 above with remaining cup.
Let cool on parchment paper. Enjoy!
If you didn’t know it by now, I’m sure you would have eventually guessed…I love pumpkin! My husband does too! I even made pumpkin Alfredo tonight for supper!
Tomorrow at work we are having a lunch and learn (without the lunch) unfortunately everyone is having to cut back. The plus side packing a lunch is less expensive and can be healthier! That said I decided to make us a fall snack for during the webinar. I cannot think of anything better than this wholesome snack.
4 cups of old fashion oats
1/2 cup brown sugar (not packed)
1/2 cup unsweetened coconut flakes
1/2 roasted pumpkin seeds (chopped)
1 TB of high quality pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp of kosher salt
3/4 cup purée pumpkin (I used fresh)
1/4 cup molasses
1 TB milled flaxseed
1/2 TB of pure vanilla
Preheat oven to 325 degrees.
Line a 9 by 13 pan with foil & spray with cooking spray.
Place all the dry ingredients into a large bowl.
Whisk dry ingredients together until incorporated.
In a separate large bowl add the wet ingredients together.
Whisk until mixed well.
Add dry mix to wet batter. Fold in the dry ingredients until there are no signs of dry crumbs.
Add the batter into the foil lined baking dish.
Press the batter evenly into the pan using a spatula.
Bake for 35 to 45 minutes.
Let cool completely. Use excess foil as handles to help you remove the granola from pan.
Cut into 12 bars
I just got my FN magazine a few weeks ago. Which I love btw!! I always read it cover to cover. There was a recipe for “everything” blend spice mix. This morning I was roasting the pumpkins for the purée and remembered growing up always making roasted pumpkin seeds at out neighbors house! Which led me to try the everything mix with pumpkin seeds.
1 TB sesame seeds
1 TB poppy seeds
1 TB minced dried garlic
1 TB of dried minced onion
1 1/2 tsp kosher salt
1 tsp caraway seeds ( which FN left out)
2 cups of pumpkin seeds dried out (3 pumpkin pie pumpkins worth of seeds)
Mix together first 6 ingredients and place in a container. You will only need 5 tsps for this recipe.
1/4 tsp salt
1.5 TB of canola oil
2 TB egg substitute or egg whites whisked
Preheat oven to 350.
Place parchment paper down on a half sheet pan.
Place seeds, salt, 5 tsp if everything mix into small bowl.
In a separate small bowl whisk the egg whites. Pour egg whites along with oil into the seed mixture.
Mix with spatula. Pour mixture onto the sheet pan. Spread evenly.
Roast in oven for 32 to 36 minutes or until golden brown. Stir every 10 minutes.