Monday, October 20, 2014

Simply Roasted Pumpkin Seeds

Halloween is such a fun holiday. Carving your jack-o-lantern is definitely a must.
But wait!
Do NOT throw away those pumpkin seeds!
You can turn them into crunchy, salty, golden little gems. I like to roast mine very simply with a little EVOO and salt. But you can definitely spice them up or make them sweet. Either way, they are super addictive!

Oh and did I mention that pumpkin seeds, also known as pepitas, are nutritional powerhouses? They provide many nutrients ranging from magnesium and manganese to copper, protein and zinc. Definitely a snack you can feel good about!

Makes 1 to 2 cups
  • Pumpkin seeds from one medium pumpkin = graines de citrouille
  • Olive oil = huile d'olive
  • Sea salt = sel

Scoop the seeds out and rinse in a colander under running water. Let them dry for several hours or overnight. Transfer to a medium bowl and drizzle about 2 teaspoons of olive oil. Stir until all the seeds are well coated. Then sprinkle about 1 teaspoon of sea salt. Give it another stir.

Spread onto a baking sheet (fitted with a baking mat). Roast for about 20 minutes in a 350°F / 180°C oven, stirring halfway through. Make sure not to burn them!

Remove from oven and let them cool down. Transfer to an airtight container.
Snack on them, add them to a homemade trail mix, or sprinkle on top of an autumn salad. Enjoy!

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