It’s pumpkin carving season, meaning you are probably facing two dilemmas at the moment:
- The bombardment of Halloween candy enticing you at the office, at the grocery store and beyond
- A pumpkin to carve with what seems like an endless amount of seeds...
Kill two birds with one stone by taking all those seeds and combining them with some savory spices and roasting them to snack perfection.
Besides the obvious reasons why pumpkin seeds are more nutritious than candy, let’s take a look at their magnesium content. Just ½ a cup of pumpkin seeds provides 92% of your daily magnesium needs! Chances are, you aren’t getting enough magnesium because it has been estimated that around ½ of Americans don’t get enough magnesium, a mineral important for calming nerves and anxiety, helping with digestion, and improving heart health.
Get your magnesium fix with these roasted curry pumpkin seeds and benefit from some of magnesium’s stress-relieving properties.
Roasted Curry Pumpkin Seeds
Adapted from Food & Wine
1 cup pumpkin seeds (from 1 medium pumpkin)
2 tbsp olive oil
1 tsp soy sauce
1 tsp curry powder
½ tsp cumin
Sea salt, to taste
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Clean off the pumpkin seeds. Bring a large pot of water to a boil and boil pumpkin seeds for approximately 10 minutes. Drain and thoroughly dry the seeds off (very important!)
- Toss the seeds in the olive oil, soy sauce, curry powder, cumin and salt.
- Line the seeds on the baking sheet and roast for 20-25 minutes.