Special : Caffeine-Free, Cooking For Two, Easy, Egg-Free, Few Ingredients, For Kids, Gluten-Free, High Protein, Low Calorie, Low Fat, Non-Alcoholic, Sugar-Free, Vegan, Vegetarian, Wheat-Free
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Potluck, Spring, Summer, Winter
Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your oven in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.
INGREDIENTS:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
PREPARATION:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
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