Pumpkin Season is here!

The leaves are turning and the weather is getting cooler. Time to put on those sweaters and warm socks! Something that I love about the shift in seasons is the change in vegetables that are available at the farmers market. Squash and pumpkins are making their comeback.

I am a big advocate for wasting as little as possible. Something that I love about pumpkins and squash is roasting the seeds for a delicious and nutrient dense snack. Pumpkins seeds are jam packed full of zinc, magnesium, manganese and tryptophan, which is a precursor to serotonin, important for balancing your mood. They are also a great way to include protein into your diet.

Soaking your pumpkins seeds overnight in some water and a splash of Apple Cider Vinegar will help to breakdown the phytic acid (prevents you from absorbing the minerals in the seeds). 

Roasted Pumpkins Seeds

Cleaned and soaked seeds from 1 pumpkin or other winter squash (approx. 1 cup)

1/2 tsp smoked paprika

1/2 tsp turmeric powder

1 tsp nutritional yeast

salt and pepper to taste

2 tbsp olive oil, coconut oil or ghee (if using coconut oil or ghee - melt before using)

Preheat oven to 350 F

Spread soaked seeds onto a baking sheet.

Sprinkle smoked paprika, turmeric, nutritional yeast, salt and pepper onto the seeds.

Cover with oil of choice and mix on pan until seeds are covered.

Bake in the middle rack for 20 mins, taking the seeds out and turning them with a spatula half way through.

Store in an airtight container for up to 2 weeks (if they last that long!!)