Roasted pumpkin seeds are healthy, delicious, and easy to make. These little seeds are loaded with protein, magnesium, phosphorus, zinc and omega 3 fatty acids. They pack a healthy punch.Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksRoasting pumpkin seeds couldn't be easier. They make a great snack, and they can be added to your salad, or yogurt or by themselves.You can also roast other squash as well so save your seeds from spaghetti squash, acorn squash, or even butternut squash. They all can be roasted and flavored. Ingredients:1 sugar pumpkin2 Tbsp. coconut oil1 1/4 tsp. of cinnamon1/2 tsp. bakers sugar1/4 to 1/2 tsp. saltDirections:Preheat oven to 350 degrees F.Cut pumpkin in half and scoop out seeds and place in a bowl of cool water. Using your hands, separate the seeds from the fibrous membrane as best you can.Place seeds in a stainer or colander and rinse again working the seeds with your hands.Pour the seeds onto a clean towel and blot dry. The seeds will still be wet so you must dry them completely before roasting.You can either let them set out over night or do as I did in the video and bring out the hair dryer. They will be dry in 3 to 5 minutes! Be sure not to hold the hair dryer too close to the seeds or they will blow all over your kitchen!Once dry, place the seeds in a bowl and add the coconut oil, cinnamon, salt and sugar. Stir to coat.Pour the seeds out onto a rimmed baking sheet and spread them into a single layer. Dust with 1/4 tsp. more cinnamon. Add a pinch more sugar and salt.Roast in the oven for anywhere from 15 to 30 minutes. Check and turn seeds over ever 10 minutes. Take them out of the oven when they are golden brown, 25 to 30 minutes approximately.Place them into a dish so they don't continue to cook in the hot pan.Store in an airtight container for about 1 week.These are great as a snack as is or you can put them on your salad. They are also delicious with plain yogurt and pumpkin puree.Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://youtu.be/IDxD4umuFqgMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode
