Recipe Categories : | Mexican
| Pumpkin | Appetizers
| MAIN INDEX |
Makes : 2 cups
- 2 cups ( 10 oz) unsalted roasted pumpkin seeds
- salt, to taste
Preparation and Cooking Instructions :
- Spread the pumpkin seeds in an ungreased, large, heavy skillet. Stir
over medium heat until the seeds are brown in spots and starting to
pop, about 3 minutes, or spread the seeds on a plate and microwave,
uncovered, on HIGH for 3 minutes. While still warm, sprinkle
the seeds lightly with salt. Cool and use right away or store in an
airtight container for up to 1 week.
- Cooks note : You can make your own pepitas, golden rather than
green, from seeds you save from pumpkin or other winter squash and roast
yourself. Scoop out the seeds from the pumpkin or squash and remove
the stringy fibers. Rinse the seeds, pat them dry, and spread in a single
layer on a baking sheet or microwave plate. Place in a 375ºF oven
for 5 minutes. Add ½ tspn peanut oil, stir to coat the seeds,
and continue roasting for 30 minutes more, until golden and crunchy.
Sprinkle with salt, if desired, and enjoy when cool enough to eat or
store in an airtight container for up to several weeks.