Raw, green pumpkin seeds (aka pepitas) are underrated. This recipe roasts the seeds with cumin, chile and salt for a flavorful pepita that's great to pop as a snack or add to homemade trail mix.
3 cups hulled pumpkin seeds
3 tablespoons canola oil
1 tablespoon chili powder or pure ground chile
1 teaspoon cumin
1 teaspoon salt
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper, or lightly oil the baking sheet.
Place the pumpkin seeds in a medium-sized bowl. In a small bowl, combine the oil, chili powder, cumin, and salt; stir well. Pour over the pumpkin seeds and toss to coat. Transfer the pumpkin seeds to the pan and spread out in a single layer.
Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy; Shake or stir the seeds occasionally for even cooking. Check frequently during the last minutes; do not allow the seeds to become scorched.
Transfer the seeds to a medium-sized bowl to cool completely. The seeds will become crisp as they cool. Store in an airtight jar for 1 week at room temperature or for up to 1 month in the refrigerator.
jesse
Try different spice blends to create other variations.
For a more adventurous flavor, try adding a splash of soy sauce or Worcestershire sauce to the oil mixture for some umami richness.
Try mixing in other nuts or seeds for additional texture.
If you prefer a spicier version, add more chili powder or mix in some crushed red pepper flakes.
For a seasonal twist, add pumpkin spice seasoning for a fall-inspired snack.
After cooling, you can toss the pepitas with nutritional yeast for added flavor and a cheesy taste without dairy.
If you're trying to reduce calories, you can use less oil or opt for an oil spray to coat the seeds lightly.
If you have leftovers, try grinding the roasted pepitas into a coarse powder to use as a topping for casseroles or as a crust for fish and chicken.
Pepitas are the edible seeds of pumpkins, typically green in color and and have a rich, nutty flavor. They can be eaten raw or roasted and are often used as a snack or as an ingredient in various dishes.
You can substitute canola oil with other oils such as olive oil, avocado oil, or grapeseed oil for different flavors or health benefits.
You can change the spices based on your taste. Try using smoked paprika, garlic powder, or even sweet spices like cinnamon for a different flavor.
Pepitas are done when they turn a light golden brown and have a nutty aroma. Keep a close eye on them during the last few minutes to avoid burning.
If the pepitas are still soft after roasting, you can return them to the oven for an additional 5-10 minutes. Just be sure to monitor them closely as they can burn quickly.
Store the roasted pepitas in an airtight container at room temperature for up to one week or in the refrigerator for up to one month to maintain freshness.
You can freeze roasted pepitas. Make sure they are completely cooled, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to three months.
Roasted pepitas can be added to salads, granola, trail mix, or used as a topping for soups and stews. They can also be blended into pesto.
You can use ground chipotle for a smoky flavor, or cayenne for extra heat. Make sure to adjust the quantity based on your heat preference.
You can add a little maple syrup, honey, or agave nectar before roasting to create a sweet and salty version. Just be cautious as the sugar can burn more easily during roasting.
If using a toaster oven, the roasting time stays approximately the same, but keep an eye on them as toaster ovens can cook unevenly.
Yes, you can cook the pepitas in an air fryer set to 300 degrees for about 15 minutes, stirring them every 5 minutes. Try not to crowd them too much so they roast evenly (you may want to air fry them in batches).
Baking Sheet: To spread the pumpkin seeds in a single layer for even roasting. Lining it with parchment paper or lightly greasing it can prevent sticking.
Medium-Sized Bowl: Used for mixing together the pumpkin seeds and for combining the oil and seasonings before tossing them together.
Small Bowl: For mixing the canola oil, chili powder, cumin, and salt to create a coating for the seeds.
Measuring Cups and Spoons: For measuring the pumpkin seeds, canola oil, chili powder, cumin, and salt.
Spatula or Stirring Spoon: A tool for tossing the pumpkin seeds with the seasoning mixture to make sure they are evenly coated.
Spicy Popcorn: Sprinkle the roasted spicy pepitas over a bowl of popcorn for a different twist on movie night snacks.
Salad Topping: Add the roasted pepitas to a fresh green salad for an extra layer of texture and flavor.
Trail Mix: Mix the spicy pepitas into a homemade trail mix with dried fruits and other nuts. The contrasting flavors and textures make for an energizing snack that's perfect for hikes or afternoons at the office.
Garnish for Soups: Use the spicy pepitas as a garnish for creamy soups, especially pumpkin or butternut squash. Their crunch and spice balance the creaminess of the soup.
Avocado Toast: Top avocado toast with the spicy pepitas to enhance this trendy dish. The pepitas add a crunchy contrast to the smooth avocado, while the spices give it a nice zing.
Cheese Board: Include the spicy pepitas on a cheese board to offer guests a savory crunch alongside creamy cheeses and sweet fruits.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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