Cooking with Toddlers: Roasted Pumpkin Seeds

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We’re back after a little baby break. Now we are a family of four! Having a 2 year old and a newborn is way easier and way harder than I expected. Easier because I know what to expect with our new arrival. Fig is a different story however. Having a new brother has been a bit rough on him and he’s had no problem letting us know!

I think I laid in bed for nearly two weeks after Fig was born. This time I think I laid in bed for two hours after coming home before I decided that my postpartum r&r probably wasn’t going to happen with little Fig. So despite having a baby just day’s old, we headed out to a local farm to let Fig run off his energy while we harvested some awesome pumpkins and gourds for a few cooking projects we’ve been meaning to get our hands on.

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Once home we decided that roasted pumpkin seeds were in order. As with all things super messy, Fig loved the activity. Full of scooping, sorting, washing, drying, and organizing. Really a toddler’s sensory playground. The activity was made sweeter by the fact that this was Fig’s pumpkin; the one he had helped picked out at the farm. Connecting the land to our food is something I believe to be highly important andΒ a connection I hope to continue to make throughout his childhood.

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Roasted Pumpkin Seeds

  • Cut pumpkin open and remove seeds.
  • Wash seeds under warm water; remove all pumpkin fiber strings.
  • Put seeds in a pot of water with salt; bring to boil and let simmer for 10 minutes. ( For every 1/2 cup of seeds use two cups of water and 1 tablespoon of salt).
  • After seeds have boiled, toss lightly in olive oil and spread out on a baking sheet making sure there is ample space between seeds.
  • Roast for around 6-7 minutes at 350 degrees F. Check frequently to ensure they don’t over-toast. Ideally the seeds should be lightly browned.
    • Baking time will vary depending on pumpkin variety you use. My advice; check the seeds often!

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