This is the snack you want sitting on your counter on trick or treat night for the kids. Pumpkin Seeds, Pepitas, are loaded with protein, zinc, magnesium, manganese, phosphorus and phytosterols — good stuff that boost your immune system. Pumpkin seeds, also known as pepitas, are at their nutritional best when eaten raw. Still, eating them roasted is a treat you’ll savor until next Halloween.
Here is how to roast pumpkin seeds:
Ingredients:
- 1 1/2 cups raw pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch of salt, optional. I have one who insists: NO SALT
- As you carve your pumpkins, scoop out the inside goop with the seeds.
- Rinse seeds, although it is fine to leave some of the pulp on the seeds.
- Drain seeds and place them on paper towels to dry overnight.
- Preheat oven to 300 degrees.
- Combine melted butter, and salt, if using, in a large bowl.
- Add dried pumpkin seeds to the butter mixture and toss until well coated.
- Spread in a single layer on a cookie sheet I like to use the cast iron skillet.
- Bake for 45 minutes or until golden brown, stirring occasionally.
- Remove from oven, and allow to cool.
Store leftover pumpkin seeds in an air-tight contianer in your freezer.
3 Comments
[...] The boys were quite proud, naturally, of the pumpkins they grew. While they had visions of Jack-O-Lanterns, and I had visions of a DELICIOUS pie, we took our parental responsibility to heart and Dad carved these cute little Jack-O-Lanterns. Still, I salvaged what I could from the cut pieces of the jigsaw teeth, eyes and nose to cook down for a mini pie. Of course, I saved the seeds to roast too. [...]
[...] Scoop out the seeds — and roast them. [...]
[...] slicing it, and baking. Then, scooping out the squash and using it in the pie recipe. I have never roasted their seeds, [...]