Yields about 1-2 cups
Pumpkin seeds are an addictive snack—and that’s all good. Rich in fiber and essential nutrients such as magnesium, potassium and zinc (an immune system boost that helps prevent respiratory infections), pumpkin seeds are a great source of protein. As a general rule, one 10-14 pound pumpkin yields about 1 cup of pumpkin seeds. For this recipe, boil and dry the seeds before tossing them with cannabis-infused butter or coconut oil and seasonings. (Try infusing with Voodoo, an uplifting sativa that will give a nutty bite and a Halloween twist.) This recipe also calls to season the seeds with Old Bay seasoning, but you can use whatever combination of herbs and spices you like (cumin, coriander, thyme and cardamom are all good). Pumpkin seeds are great on their own and can also be ground up and sprinkled on soup or salad. If you’re nibbling, start out with just a few seeds to see how hard they hit you.
Ingredients:
- 2 medium pie pumpkins
- 2 tablespoons cannabis-infused coconut oil
- 2 tablespoons gluten-free Tamari sauce
- 1 tablespoon Old Bay seasoning
What You'll Need:
- Carving knife
- Colander
- Baking sheet
Directions:
- Preheat oven to 300 F.
- Use a large spoon to scrape pulp and seeds out of pumpkin and into a bowl. Clean flesh off seeds but leave a little (the stringy attachments add flavor).
- Rinse seeds in a colander under cold water.
- Bring a medium-size pot of water to boiling. Add seeds, lower heat and cook gently for 10 minutes.
- Drain and transfer to a towel or paper-lined tray. Pat dry.
- If coconut oil is solid, warm up to bring to liquid form.
- Transfer seeds to a bowl and toss with coconut oil, Tamari and seasonings.
- Spread seeds in single layer on baking sheet. Bake for about 30 minutes to an hour, stirring occasionally, until golden brown. Roasting time will vary based on size of seeds.
- Transfer seeds to flat surface to cool. Store in airtight, clearly labeled container.
