don't let the pumpkin seeds go to rOTT

While I was scooping out the pumpkin I used to make Ott, E's "Just Fine" Pumpkin pie.  I kept the seeds and coated them with some olive oil to make toasted pumpkin seeds.  I made four varieties of toasted pumpkin seeds.  For all the varieties I coated with olive oil and placed on a greased cookie sheet in the oven for 7 minutes at 350 degrees.

The first batch I coated with just olive oil and left plain.  The second batch I sprinkled salt on half of the tray, and taco seasoning on the other half.

 
 And the last batch I sprinkled with cinnamon and sugar.


My good bloggy buddy Katie over On the Banks of Squaw Creek is expecting her second child and I wanted to pass along this little nutritional fact about Pumpkin seeds as they are a great source of omega-3 fatty acids, which are important for baby’s brain and nervous system development as well as the mothers health.  Please stop by On the Banks of Squaw Creek and check out what all Katie and her growing family are up to, as well as how their Turkey farm operates.