Roasting the unhulled seeds you get from a whole pumpkin makes a perfect snack for a pumpkin-carving party. Use your fingers to rake the seeds free from the strands of pumpkin fiber. If you prefer your pumpkin seeds sweet or spicy, see the variations for more flavor options.
Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, stir together the pepitas and grapeseed oil. Spread the seeds on a large baking sheet and sprinkle lightly with kosher salt. Roast until golden, 8 to 12 minutes. Cool and serve warm or at room temperature.
Make Ahead Tips
Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature.
Sprinkle the seeds with chili powder, smoked paprika, curry powder, or another favorite spice before roasting. Or for a sweet treat, toss with cinnamon-sugar after roasting.
nutrition information (per serving):
1/4 cup, Calories
7, Fat Calories
60, Saturated Fat
3, Monounsaturated Fat
9, Polyunsaturated Fat
Photo: Scott Phillips