Roasted Pepitas

By Support+Feed Team

Don’t throw out those seeds! When carving your Halloween pumpkin or cooking up a large squash, save those seeds and roast them for a toasty, healthy snack and garnish.

YIELDS: 2 servings

PREP TIME: 10 min

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INGREDIENTS

  • 1 cup (approx. 100g) of raw squash or pumpkin seeds, cleaned with all pulp removed
  • 1 tbsp of your favorite cooking oil
  • 1/2 tsp of salt

OPTIONAL INGREDIENTS
Seasonings such as black pepper, garlic powder, onion powder, and smoked paprika can also be added. Can be done cooked in an air fryer or oven.

RECIPE

  1. Preheat oven to 350°F (177ºC).
  2. Scoop the seeds from your pumpkin or squash, separating the pulp, and put them in a strainer.
  3. Rinse the seeds well, removing all the pieces of pul,p and then dry with a towel.
  4. In a bowl, add the seeds along with the oil and salt, mix well, then evenly lay them out on a baking sheet.
  5. Roast 12-15 minutes, stirring at least once halfway through roasting.
  6. Once they become lightly browned and toasty, remove them from the oven and let them cool. Then enjoy!

 

CHEF’S NOTES:

  • Get creative with the seasonings, trying blends or cinnamon and baking spices.
  • The seeds are great in salads or can even add some crunch to soup.