The Halloween rush is over... Got any leftover pumpkins? How about some ideas for what to do with them instead of throwing them away? Let's start with the seeds...
Microwave Pumpkin Seeds
When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.
Storing Pumpkin Seeds ~ If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air tight container. When refrigerated, expect the seeds to last for one to two months at peak freshness.
Pepitas
Ingredients:
- Pumpkin or squash seeds
- Olive or canola oil
- Salt
- Chili powder, garlic powder or other seasoning (optional)
Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt. Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning. Spread on a baking sheet and bake 30 - 40 minutes at 350, stirring occasionally. If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
Serve as a snack or add to salad or soup for added crunch.
enjoy!!
