Pepitas (Roasted Pumpkin or Squash Seeds) Recipe
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These crunchy little morsels make an excellent snack food and are delicious plain or spiced up. A Halloween pumpkin or Thanksgiving squash can provide the raw materials.
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pumpkin or squash seeds
olive or canola oil
chili powder, garlic powder or other seasoning (optional)
Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt. Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning.
Spread on a baking sheet and bake 30 - 40 minutes at 350Âº F, stirring occasionally. If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
Serve as a snack or add to salad or soup for added crunch.
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