Waste Not | Pumpkin Seeds + Spiced Pumpkin Seeds

We are excited to kick-off a new series called Waste Not, where we turn food that we might not think there is a purpose for—we might toss into the compost—into something delicious. First up, it’s pumpkin season. Since Halloween has passed, you might find a surplus of pumpkin at your nursery or at the farmers market. Before you turn a blind eye and star focusing on Thanksgiving and the holiday season, think about carving out that pumpkin and toasting the seeds. We picked up four pumpkins that were free at a local store and showered them in cinnamon, sugar and a touch of sea salt before baking them. Not only do they add just a hint of salty/sweet goodness but pumpkin seeds are loaded with essential nutrients like zinc, manganese and a range of Vitamin E, including alpha-tocopherol, which is a powerful antioxidants that reduces inflammation. Once you have the seeds ready to go, the options are endless, from spicy to sweet and definitely do not need to end up in the garbage.

Spiced Pumpkin Seeds

2 cups pumpkin seeds, removed from pumpkin (about 4 medium pumpkins)

2 tablespoons olive oil

3 tablespoons sugar

2 tablespoons ground cinnamon

1 teaspoon flakey salt

Directions: Remove the pumpkin seeds from pumpkin and put into a colander. Wash with warm water to loosen any pulp remaining. Place onto a baking sheet and let dry completely, overnight is best, uncovered. Once dry, preheat the oven to 350 degrees. Place dried seeds into a bowl, add all ingredients. Mix to combine. Pour back onto baking sheet and bake about 12 minutes or until browned. Let cool slightly before enjoying. Store in an airtight container.