Pepitas (Roasted Pumpkin or Squash Seeds) Recipe

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These crunchy little morsels make an excellent snack food and are delicious plain or spiced up. A Halloween pumpkin or Thanksgiving squash can provide the raw materials.
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Ingredients
  • pumpkin or squash seeds
  • olive or canola oil
  • salt
  • chili powder, garlic powder or other seasoning (optional)
Directions
PREP
15 mins
COOK
45 mins
  • Scoop the seeds and pulp from the seed cavity and rinse off the pulp.  Drain.
  • For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt. Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning.
  • Spread on a baking sheet and bake 30 - 40 minutes at 350º F, stirring occasionally. If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
  • Serve as a snack or add to salad or soup for added crunch.
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