Everyone enjoys a good Jack-o-Lantern in October, but don't be so quick to toss those pumpkin seeds! You can toast or roast pumpkin seeds in your skillet on top of the stove for a tasty snack. They 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.
- 1 cup pumpkin seeds
- Optional: dash salt (or garlic powder, onion powder, seasoned salt, or another seasoning of choice)
- Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
- Heat a large, heavy-bottomed, dry skillet over medium heat. pumpkin seeds. Shake and stir the seeds constantly as they are toasting to prevent burning.
- When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done.
- Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
- Cool pumpkin seeds before eating or storing. 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.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|