Leaves are changing, the air is crisp and pumpkins are everywhere, this is oh so good! G’licious kitchen loves pumpkins and I can’t think of a better way to start the pumpkin kick with my favorite crunchy snack. Toasted pepitas, aka roasted pumpkin seeds. Not only are these crunchy treats deliciously addictive, they also happen to be seriously good for you. They are loaded with minerals: phosphorus, magnesium, manganese and zinc. They are high in vitamin E and contain a wide diversity mix of antioxidants that are not common in most foods, all this make these little guys incredibly healthy.
First things first, after you scoop them out of the pumpkin of your choice, wash them thoroughly and strain. Make a nice big effort to get all the gooey pumpkin flesh off of them.
This next step is optional, I have made them with and without this step, and they are always good. However for a super crispy, crunchy finished product, boil them prior to roasting. In a medium size pot bring water and 1 tsp of salt (approximately, I’m a pinch kinda gal) to a rapid boil, add the seeds, reduce heat (low-medium) and simmer for 8-10 minutes. Drain and pat dry with a paper towel. If you skip this step, pat dry the seeds after cleaning and draining at the beginning.
Spread the seeds on to a roasting pan. Sprinkle and rub with your favorite olive oil and season them with a good quality sea salt. I happen to be in love with a Sicilian extra virgin olive oil from Trader Giotto’s (Joe’s) and I am currently using a light grey Celtic Sea Salt, those were the only condiments in this batch.
Coconut oil will work well too, and of course feel free to get creative with spices; nutmeg, cinnamon, curry, the possibilities are endless. Roast the seeds at 325 degrees for 10 minutes.
That’s it, you are ready to munch and crunch to your heart’s content!
This batch was done in collaboration with Gimme Three Pints and their Fall Harvest Dream Soup: http://gimmethreepints.com/?p=57