If you are using a fresh pumpkin, you will have pumpkin seeds, which can be roasted and salted for some good nibbling, used in baking, or for a topping on salads. Cut your pumpkin in half and scrape out the seeds and strings with an over sized spoon. Place all of the pumpkin seeds in a strainer. Rinse with cold water and wash pumpkin seeds thoroughly. Pick the pulp and strings out. Clean off the seeds and place on a clean baking sheet. Sprinkle the seeds with chili powder, smoked paprika, curry powder, or another favorite spice if you want to flavor them before roasting. Or for a sweet treat, toss with cinnamon-sugar after roasting.
- 2 cups unhulled pepitas (raw pumpkin seeds)
- 2 tablespoons grapeseed oil
- About 1 teaspoon kosher salt or fine sea salt
Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, stir together the pepitas and grapeseed oil. Spread the seeds in a single layer on a large baking sheet and sprinkle lightly with kosher salt. Roast until golden, 8 to 12 minutes, stirring once. Alternately you can slow-roast at 250º for 1 1/4 hours. Remove from the oven and cool on the baking sheet. Serve warm or at room temperature.
Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature.
Recipe and text copyright Beth Hensperger 2014
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.