Having carved our very first Jack-o-Lantern this year, I was left with a lot of Pepitas a.k.a fresh pumpkin seeds.
I love toasted pumpkin seeds and they used to be fairly easily available in India. In fact they were a staple snack during the winter months. While we get pumpkin seeds here, they are usually unpeeled in very small batches - besides their skin is pretty tough, they can never be a hit on family game night!!
Here is a great time-tested recipe for making your very own oven toasted pumpkin seeds. They are crunchy, fragrant, spicy, and munchie - need I say more:) Well, I could add that pumpkin seeds are protein rich and packed with nutrients like magnesium, iron, zinc and manganese!! They are anti-inflammatory, great for your bones, and can contribute to lowering your bad cholesterol.
1 batch pumpkin seeds around 2 cups)
1 tbsp olive oil
Salt, to taste
Black Pepper coarsely ground), to taste
- Scoop out all the seeds from the pumpkin. Discard as much of the flesh that comes attached with the seeds as possible by hand.
- Place the seeds and any flesh you are not able to remove in a large bowl. Pour running cold water over them till the bowl is full. Rub the seeds between the palms of your hand, then pull the seeds out into another clean bowl filled with cold water. Repeat until all the goop is off the seeds and the seeds feel squeaky clean.
- Place the seeds with 1 tsp salt in boiling water. Boil for 10 minutes. Drain the seeds and pat dry. Leave out to dry completely for 2-4 hours.
- Season with olive oil, salt and coarsely ground black pepper. Turn out evenly onto a cookie sheet. Toast in a 350F oven for 15-20 minutes or depending on the quantity until they are golden and fragrant.
This recipe goes out to Yasmeen @ Health Nut for her ongoing event: Health Nut Challenge 3: Healing Foods.
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