Pumpkin Eating!

Pumpkins are everywhere we turn this time of year. It just so happens that pumpkin season isn't quite over, so they will be around for a little while longer.

In addition to making beautiful fall decorations, pumpkins are also great for eating. Don't be intimidated by their size. Let this orange food add tons of nutrients and beautiful color to your plate this season.

A favorite fall activity from my childhood was making (then snacking on) roasted pumpkin seeds. Yum! If you haven't had them before, they are simple to make:

-When you open up your pumpkin, scoop out the seeds. Kids don't mind getting their hands slimy to help with this part.

-Separate the seeds from the pumpkin goo-- You can put them in water and the seeds will rise to the top.

-Lay the seeds out to dry.

-Toss the dried seeds in a little bit of oil. You can also add a little bit of salt or your favorite seasonings during this step.

-Lay the seeds in on a baking sheet in one layer and pop them in the oven at 350 for about 30 minutes or until they are crispy and golden brown.

-Allow them to cool and then enjoy as a great snack!

Here are some other great pumpkin recipes you can try out while pumpkins are still abundant.

*Small foods like pumpkin seeds may pose a choking hazard for small children. Be sure to have children sit at the table for snack time. Children should always be supervised by a responsible adult when eating.

Valerie Marcellus, Nutritionist