Pumpkin seeds, also known as pepitas, are very versatile. They are a popular snack and ingredient in Mexican mole dishes because of their extremely nutty quality, which provides a great source of protein, iron, and a few other vitamins.
Instead of throwing away the pumpkin seeds after you carve the pumpkins, try toasting them for a snack later. To do that, first you need to remove all the fibrous strings around the seeds and wash the seeds well. Pat dry with paper towels. Toss the seeds with a little olive oil or butter and salt. Spread them out in a single layer on a baking sheet. Bake at 325 degrees for 15 to 20 minutes. Let cool completely before serving.
The edible part is inside of the white shells. After roasting, you can remove the shells exposing the nutty green part. Here's the good news: If you don’t feel like messing with the actual pumpkin, you can purchase already hulled and ready to use seeds. Since my kids no longer carve pumpkins, I now buy pumpkin seeds from Global Foods Market in Kirkwood.
This is my favorite seasonings for roasting pumpkin seeds. It's such a quick and easy recipe. and you can experiment with different savory flavors such as rosemary, garlic, or dry rubs and spices.
2 tablespoons unsalted butter 1 ¼ cups pumpkin seeds 1 teaspoon ground cinnamon ¼ cup sugar
Melt butter in medium size skillet over medium high heat. Add pumpkin seeds, cinnamon and sugar. Cook for 3 to 5 minutes, stirring constantly until the sugary butter turns into caramel color and the seeds begin to pop. Remove from heat and transfer to a shallow dish to cool. Some of the seeds might be stuck together, but feel free to break them up. Store any leftovers in a cool, dry place for two weeks.
I serve this as a snack and also sprinkle over green salad.
