Pumpkin Seeds & Slop!

Yesterday, I posted about our family tradition using a pumpkin as an analogy for how God scoops out and washes away our sins. I hope you'll try it yourselves this year.

And if you do, you're sure to have at least two wonderful things left over: pumpkins seeds and pumpkin scraps.

First, the seeds. Whatever you do, don't toss them! Did you know pumpkin seeds are a rich source of protein, calcium, folate, magnesium, potassium, zinc, and vitamin K, making them good for your bones and your heart? And they are easy to prepare for eating, too.

Just have the kids remove the mush from the seeds. They don't have to be perfectly clean and you definitely don't want to wash the seeds. Allow the seeds to sit in the bowl (ideally, in a single layer) for a few hours. Place them in a bowl with two tablespoons of olive oil and a little salt and pepper, then spread them out on a baking sheet. Bake at 350 degrees F until golden and crisp; large pumpkin seeds take about 10 to 20 minutes.Yum, yum! They are addictive!

You might also want to save a few seeds and toss them in a sunny location of the garden. If the pumpkins are non-hybrid, you'll probably end up with a pumpkin patch of your own next year.

As for the slop or scraps, those are useful, too. Put them in your compost pile or bin, if you have one. Or simply bury the pumpkin scraps in the soil. They will enrich the earth and fertilize whatever plants are nearby.

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