Pumpkin Powerhouse

By Celia Shatzman

When you’re carving that jack-o’-lantern, don’t toss the seeds—they’re chock-full of protein, zinc, and magnesium. Roasted pumpkinseeds add flavor to salads and pastas, and they’re also delicious on their own. Chef Julian Medina, of the New York City Mexican bistro Toloache, shares his favorite recipe for roasting pumpkinseeds: Preheat oven to 300 degrees. In a bowl, combine 1 1/2 cups pumpkinseeds, 2 teaspoons olive oil, and a pinch of chili-lime seasoning. Spread the mixture flat on a greased cookie sheet, and bake for 30 minutes, stirring every 5 minutes. Add salt to taste.
—Celia Shatzman

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