Toasted Pepitas (Pumpkin Seeds)

Okay – now that Halloween is over, can we get on with the Christmas?? I am a Christmas nut so no hum-buggers welcome! In fact, I used to set my Christmas tree up in early November (it’s both cold and dark enough!), but it started to become less special by the time Christmas actually arrived. This year I’m waiting till December 1st. But I can sure as heck tell you – I’ve already been in London Drugs burying my face in the tinsel and garland and inhaling deeply.
 
 
Smell I heart: Bushels of Christmas tree garland. I can’t help it! I see it and my nose makes a quick little beeline straight for the stuff! It just smells like home, ya know? You might not know, I guess. It’s kind of weird, I know. When we were little (we = brother and I), Mom and Dad would drag these giant boxes of Christmas decorations from the basement up, open their flaps, and the smell of sparkles and tinsel would smack us in the face. Hard. And then we’d spend the entire day decorating the tree, adorning the house with ribbons and glitter, and munching on way too much Christmas goodies that Mom had labored over the month before. Then we’d sit quietly in the dark, lights on the tree all lit up, and just be together. Cheesy? Yes. But it’s created a memory and love of Christmas that I’ll carry with me till the day I die. 
 
….Along with a weird garland smelling obsession.
 
That being said, it’s not Christmas yet. Nor is it even December. It’s barely past Halloween and that means we need to move beyond the Halloween to get to the Christmas. So, using up the last of October’s pumpkin riches, today we’re gonna roast some pepitas! Well, actually, it’s kind of a two day process so tomorrow we’ll roast some pepitas – today we’re gonna dry em out.
 
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I warned you the other day – you had better of saved your seeds from the PUMPKIN PIE we made because you were gonna need em!
 
These little guys are great on salads, in squash dishes, or just as a healthy snack. You can season them with whatever your clever mind can imagine – think potato chips, but instead of potatoes we’re using seeds.

Toasted Pepitas

Ingredients
  

  • Seeds from One Pumpkin.
  • Extra Virgin Olive Oil.
  • Fine Sea Salt.
  • Seasoning optional - I used 1 Tbsp Red Curry Powder, Lil Ground Cumin, and the Juice of 1 Lime.

Instructions
 

  • Collect the seeds from the pulp of the pumpkin as best you can.Place in a strainer and rinse very well with cool water, discarding of any left over pulp.
  • Drain well and place on a baking sheet and arrange as a single layer. Let sit for at least 6 hours (or preferably over night). You can stir them once every few hours to make sure they're drying but I'm sure they'll be fine either way.
  • Once they've dried out, pre-heat your oven to 325 degrees F.
  • On your baking sheet, season the seeds with a good helping of salt, your chosen seasonings (if using) and about a Tbsp or two of olive oil. Mix well to coat.
  • Re-arrange as a single layer and place in pre-heated oven. Bake for 45 minutes or until lightly brown, stirring occasionally.
  • Remove from the heat, let cool.
  • Eat! (within 2 days or so because they won't keep long).
Tried this recipe?Let us know how it was!

 

 
 
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