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.
1 Cup Unhulled Pepitas
1 Tablespoon Grapeseed Oil
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.