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Toasted Pumpkin Seeds

Pepitas, or pumpkin seeds, are in nearly every American home this time of year, whether or not they're eaten. The ritual of putting a lit pumpkin on our doorstep or windowsill guarantees a hearty supply of snacks for the coming weeks. And what better scent with which to fill the house as you carve than toasted pumpkin seeds?

This recipe is simple and addicting. I don't bother rinsing the slick seeds, I simply separate them from the pumpkin pulp and use them as is. It gives it a bit of a rustic and textured coating to the pepitas, and I like that. The addition of Chimayo Chile provides a warm heat and a beautiful burst of color to the toasted seeds. 

Toasted Pumpkin Seeds (Pepitas)

1 cup pumpkin seeds
3/4 teaspoon Chimayo Chile
1/4 teaspoon ground coriander seed
1 teaspoon Olive Oil

Preheat oven to 375°.

In a medium bowl, toss all of the ingredients to combine. Arrange on a baking sheet and toast the seeds for 10-15 minutes, stirring them around every five minutes. Remove, add a pinch of salt and let cool. 



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