Roasted Pepitas

Pumpkins Seeds

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pumpkins Seeds

Roasted Pepitas

Pepitas are pumpkin seeds. Fresh from the pumpkin, each green seed is encased in a beige, slightly tough but edible hull.  Roast the unhulled seeds, and you’ve got a perfect snack for a pumpkin carving party. Turn pumpkin seeds into a deliciously crunchy, salty treat.  These unhulled pepitas are perfect for eating out of hand. In recipes that call for pepitas as an ingredient, use hulled pepitas. 

INGREDIENTS

1 Cup Unhulled Pepitas

1 Tablespoon Grapeseed Oil

Kosher Salt

Preheat your oven to 400 degrees.  Position a rack in the center of your oven.  In a small-size bowl, stir together the pepitas and grapeseed oil.  Spread the seeds on a large-size baking sheet and sprinkle lightly with kosher salt.  Roast for 8 to 12 minutes until golden.  Remove from oven and serve warm or at room temperature.  Makes 1 cup.  You can make ahead.  Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature.  You can also make a variety of Roasted Pepitas: Sprinkle with chili powder, smoked paprika, curry powder, or another favorite spice before roasting.  Or if you would like a sweet treat, toss with cinnamon sugar after roasting.  

Pumpkins

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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