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Roasted Pumpkin Seeds/Pepitas

October 23, 2009

Clearly, one of the best parts of fall and Halloween is pumkin carving. And one of the best parts of pumpkin carving, besides your cute and/or scary jack-o-lantern, is roasted pumkin seeds.  It might be a little late for pumpkin carving, with only a week and a half left until Halloween, but the Canadian and I finally got around to carving our pumpkin. Nevermind that we live in a condo and have no real place to display it, the Halloween spirit must live on.

Carved Pumpkin

Up until a couple of years ago, I didn’t know the Spanish word for pumpkin seeds is pepita and I think it’s become one of my favorite words. It’s got a lot of moxie, for a word that is. Anyway, pepitas are a big deal in some places in Latin America, served year-round instead of seasonally, as is the norm in the US. Besides tasting good, they also pack a punch of protein (awesome mid-afternoon snack) and some other exciting nutrients like zinc and magnesium.  Plus, they’re super easy to roast yourself post-pumkin carving.


Roasted Pumpkin Seeds

– 1 pumkin, size of your choice
– a few glugs of olive oil
– salt & pepper

1) Open up your pumpkin and carve it any which way you like. We chose the classic look, minus a few teeth. Make sure to reserve pumpkin seeds when you gut the pumpkin.

2) Wash and pat-dry seeds to get all that pumpkin goo off. Place in a medium bowl.

3) Depending on the amount of seeds you reserved, pour a couple of glugs of oil oil over the pumpkin seeds. Salt and pepper to taste and stir until well coated.

4) Heat oven to 350°F. Spread seeds into single layer on a baking sheet and bake for 10-20 minutes, until seeds have browned.

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