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

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.

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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

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.