A Kids Can Recipe: Roasting Pumpkin Seeds. Pumpkins seeds are the ultimate farm-to-table snack. Here’s a recipe to help kids with making their own nutritious treat.

Kids Can: Pick out a smallish pumpkin at the farm stand (or veggie aisle). Smallish pumpkins yield smallish, easier to eat seeds than bigger pumpkins. (They also make cute jack o’ lantern siblings to bigger, carving pumpkins.)


Kids Can: Help cut out a circle in the top of the small pumpkin if they are old enough to handle a pumpkin knife.


Kids Can: Reach their clean hands in and grab gooey, stringy, scary and all-together Halloween-y wads of seeds out.


Adults Can: Finish cleaning any leftover seeds out of the pumpkin using a sturdy metal serving spoon.


Kids Can: Clean the gooey, stringy, scary stuff off the seeds in a colander under running water. Adults may have to finish the job.


Kids Can: Place the seeds in a pot and add 2 cups of water and 1 tablespoon of salt to each 1 cup of seeds.


Adults Can: Oversee bringing the pot to a boil, simmering the seeds uncovered for 10 minutes, then draining them in a colander. Preheat the oven to 325°.


Kids Can: Dry them with a paper towel or a clean dishcloth.


Kids Can: Put the seeds in a bowl and stir with1 tablespoon of olive oil or melted coconut oil for each cup of seeds, coating them thoroughly.


Kids Can: Spread the seeds in one layer on a cookie sheet or cast iron skillet.


Adults Can: Set them into the oven until they get a light toasted brown (but no longer than 20 minutes) turning them on the tray once or twice.


Kids Can: Eat them up while they are carving their baby jack o’ lanterns!


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