• 16servings

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Nutrition Info . . .

MineralsZinc, Natrium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups pumpkin seeds, roasted -- unsalted

  3. (about 10 ounces)

  4. salt -- to taste

Instructions Jump to Ingredients ↑

  1. To make 2 cups:

  2. SKILLET: Spread the pumpkin seeds in an ungreased, large, heavy skillet. Stir over medium heat until the seeds are brown in spots and some are starting to pop, about 3 minutes.

  3. MICROWAVE: spread the seeds on a plate and microwave, uncovered, or high for 3 minutes. While still warm, sprinkle the seeds lightly with salt. Cool and use right away or store in an airtight container for up to 1 week.

  4. PEPITAS: You can make your own Pepitas, golden rather than green, from seeds you save from a pumpkin or winter squash and roast yourself. Scoop out the seeds from the pumpkin or squash and remove the stringy fibers. Rinse the seeds, pat them dry, and spread in a single layer on a baking sheet or microwave plate. Place in a 325F oven for 30 minutes or microwave, uncovered on high for 5 minutes. Add 1/2 teaspoon peanut oil, stir to coat the seeds and continue roasting for 30 minutes more, or microwave for 5 minutes more, until golden and crunchy. Sprinkle with salt, if desired, and enjoy when cool enough to eat or store in an airtight container for up to several weeks.


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