The Challenge: Amazing Pumpkin Seeds

Pumpkin and squash seeds are a healthy and nutrient-dense food rich in minerals. In fact, pumpkin seeds made the cut and are listed in the book The 150 Healthiest Foods on Earth by Jonny Bowden.

Unfortunately, I do not readily use or eat whole roasted pumpkin and squash seeds. Happily, I found a solution!

The Solution: Pumpkin Seed Powder

The best way for me to use pumpkin and squash seeds in my everyday cooking is to roast the seeds, grind them into powder in my spice grinder, and then throw the powder into everything from smoothies and green drinks to soups and hot cereals.

How to Make Pumpkin Seed Powder

Whenever I cut up a pumpkin or squash, I separate the seeds and set them aside in a bowl. Then, I wash the seeds in the bowl and rinse them in a fine-mesh strainer in order to get rid of as much goop and strings as possible.

Next, I grease a tray with olive oil, place the seeds on the tray, place the tray in the oven, and roast the seeds at 250° F to 300° F until the seeds are dry. It’s helpful to stir the seeds around on the tray occasionally to keep them from burning.

Then, I place the seeds in my spice grinder in batches and grind them into a rough powder, which I store in the refrigerator in an airtight container.

I’ve used the pumpkin and squash seed powder in smoothies and green drinks, I’ve sprinkled it as a topping on soups, and I plan to add it to hot cereals, sweet breads, and cookies.