Be a Seed Saver

The majority of the 1.3 billion pounds of pumpkins that are produced annually in the United States are thrown away. There are ways to lessen the waste associated with saving seeds.

For example, pumpkin seeds can be eaten raw, but are best roasted. To roast them, throw them in melted butter or olive oil along with salt, pepper, and any additional ingredients you want. They should be baked at 300°F (150°C) for 30 to 40 minutes, or until brown and crunchy. In fact, pumpkin seeds are savory and nutrient-rich. They contain a lot of magnesium, a mineral that supports the health of the heart and circulation and lowers blood pressure and blood sugar. Acorn and butternut squash seeds can be prepared in the same way as pumpkin seeds.