Edible pumpkin seeds (also called pepitas) are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted.
Pepitas are sold salted, roasted and raw, and with or without hulls. They are a great healthy snack and rich in vitamin b. They're available in health-food stores and an increasing number of supermarkets worldwide.
Pumpkin seeds also provide the basis for pumpkin seed oil, which is growing in popularity. The oil has a lovely dark green color and is a valuable nutty tasting flavoring for salads.
Pumpkin seeds are occasionally served as a snack during autumn holidays like Halloween or Thanksgiving. Often they are prepared by separation from orange pumpkin flesh, mixture with a generally salty sauce (Worcestershire sauce, for example), even distribution on a baking sheet, and oven-heating at a relatively low temperature for a long period of time.
How to Bake
- First cut open the pumpkin. Use your fingers to separate the pumpkin guts from the seeds. Do not rinse the seeds in order to retain their flavor.
- Pre-heat the oven to 375. Line a baking sheet with non-stick foil. Toss the pumpkin seeds in olive oil, butter or cooking spray and spread the pumpkin seeds evenly over the tinfoil. Sprinkle the pumpkin seeds with salt, garlic powder, onion powder, cayenne pepper, or your choice of seasoning.
- Bake for 1/2 an hour or until golden brown. Toss every ten minutes or so in order to make them bake evenly. Let them cool before eating.