Roasted Pumpkin Seeds (Pepitas)
Posted by fourclankitchen on January 21, 2010
I have decided to post some blogs using the food ingredients touted by the NYT as the-11-best-foods-you-arent-eating. On the list are pepitas or pumpkin seeds. I looked up the nutritive value of pepitas and I have to admit, that even for a vegetable junkie like me, these little seeds packs a punch. Besides, they are delicious roasted lightly and then eaten by the handful (1/4 cup servings are recommended) or tossed with a salad or pasta or ground into various curries (more on this later).
14 oz. raw pepita (available widely, e.g. at Whole Foods)
½ tsp cooking oil
½ tbs. butter
Salt to taste (optional).
Spread the pepitas evenly in a jelly roll pan or any large pan with a lip. Melt the butter in the microwave, mix the oil. Coat the pepitas with the butter-oil mix. Toss with salt. Roast at 350˚F for 7-8 min (convert to your favorite measurements on the right). The pepitas will turn from green to mostly brown Do not over-roast, they don’t taste as good and lose their nutritive value. Store in an airtight container and eat frequently as suggested above. Believe me you are going to like these.
Sorry, the comment form is closed at this time.