Don't throw away those pumpkin seeds! You can toast your pumpkin, butternut or acorn squash seeds in your oven for a delicious and nutritional snack. You can add salt and|or spices to suit your taste buds and the shells are an edible, good source of fiber.
Preparation Time: 10 Minutes + Overnight Drying
Cooking Time: 1 Hour
Total Time: 1 Hour & 10 Minutes
Total Time: 1 Hour & 10 Minutes
Difficulty: Easy
Pumpkin seeds
Olive Oil or Butter
Some Spice Options:
Salt
Garlic
Seasoned Salt
Paprika
Cayenne Pepper
Directions
Step 1 Rinse pumpkin seeds and use your fingers to remove all the
pulp. Now drain the pumpkin seeds and spread out on a cookie sheet to dry
overnight.
Step 2 The next day, preheat your oven to 250˚F and line a baking
sheet with aluminum foil.
Step 3 Toss pumpkin seeds in olive oil or melted butter and sprinkle
with your choice of seasonings. Toss to coat.
Step 4 Bake for about 1 hour or until golden brown, tossing every
15 to 20 minutes.
Step 5 Cool your Pepitas before eating or storing them. You can store
them in an airtight container at room temperature for up to 3 months or in the
refrigerator for up to 1 year.
Try This
If you like your toasted pumpkin seeds extra-salty, soak them
overnight in a solution of 1/4 cup salt to 2 cups of water. Dry them for 2 days
instead of 1 and then proceed to step 2.
2 comments
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I have about 15 pumpkins that i'm going to be cleaning, cooking and freezing this week and i always hate throwing the seeds away.
@humblehousewife73
Wow that's allot a pumpkin! We're glad you found our post useful!
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