Save those pumpkin seeds!
Besides looking lovely on the kitchen counter, they can be used in all kinds of recipes.
Whenever I cook with squash, I always save the seeds as a special treat for the squirrels. But when I carve a pumpkin for Halloween, I keep those seeds to make a roasty toasty snack.
Pumpkin seeds, also called pepitas, are a healthful, delicious snack and a good source of protein.
To prepare the seeds for roasting, remove all the pumpkin’s innards and separate the seeds from the stringy and gooey pulp.
Put the seeds in a colander and rinse well. Shake off the excess water and dry slightly. Place seeds on a rimmed cookie sheet.
Sprinkle seeds with Kosher salt and then slow-roast them in a 300-degree oven for 45-60 minutes or more until they’re nice and toasty. Turn at least once while baking.
Another option for roasting pepitas is to buy the hulled, raw pumpkin seeds at a grocery or health food store, sprinkle seeds with spices like home-grown ground paprika and roast. Here’s a spicy pumpkin seed recipe that uses chili powder and ground cumin.
Spiced Pumpkin Seed (Pepitas) Recipe
3 cups raw, hulled (green) pepitas
2 Tablespoons canola oil
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
Preheat oven to 300-degrees. Lightly oil a rimmed baking sheet.
Place raw pumpkin seeds in a bowl.
Mix the oil and spices together in a separate bowl.
Pour spice mixture over seeds and stir to coat them well.
Spread seeds evenly on the baking sheet.
Roast 20-30 minutes or until lightly browned and crunchy; turn at least once while roasting.
Let cool and store in a tightly covered jar or other air-tight container.