Pepitas (Roasted Pumpkin Seeds)
Protein-rich pumpkin seeds are often tossed away after a pumpkin is opened for pie or Jack-o'-lanterns. Why not make them into a tasty snack instead?
4 cups water
2 cups fresh pumpkin seeds, rinsed
1 1/2 tablespoons salt (or seasoned salt)
- Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8 hours.
- After seeds have soaked, preheat oven to 350°F (175°C).
- Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread onto a shallow baking sheet. Toast for 20 minutes or until fragrant and darkening.
- Season by tossing with additional salt and/or spices, if desired.
Makes 2 cups; 8 (1/4 cup) servings.