Roasted Pumpkin Seeds
Every Halloween we buy a pumpkin (or several) for carving. While this is a fun activity for the kids, I thought I’d post this recipe for roasting your own Pumpkin seeds. You can use just about any flavor you like. In most Mexican markets you can find “Pepita’s”, roasted pumpkin seeds flavored with a variety for interesting spices, chili, lime, coco, and more. Get creative and use up these delicious treats rather than throwing them in the trash. They are great on salads, great for baking, and full of iron, magnesium, and zinc. Most people with nut allergies are not bothered by pumpkin seeds. In this recipe I’m just using salt and pepper, but get creative!
2 cups pumpkin seeds cleaned and patted dry
4 tsp. olive oil, or grape seed oil
1/2 tsp. salt
1/2 tsp. pepper
Preheat oven to 350 degrees. Toss seeds in oil, salt, pepper, and any other dry seasoning you choose. Spread seeds in a single layer on a baking sheet lined with foil or parchment paper. Roast for 20-25 minutes.
These are a tasty treat that I’m certain you will find many uses for. They keep well in a cool dry place or can be frozen until you need them. They are also a great alternative to sunflower seeds, just for snacking.