Toasted Pumpkin Seeds
‘Tis the season of winter squash and, while we adore the rich, silky smooth flavors and textures of roasted cucurbits, we’d be remiss to ignore the deliciousness that comes from toasting the seeds! It’s also noteworthy to mention that pumpkins aren’t the only winter squash with tasty seeds, so have fun experimenting with other varieties. You might just find new favorites in varied colors and sizes from other types of winter squash. They also happen to be tiny nutritional powerhouses rich in prebiotic fiber, magnesium, zinc, and iron. If you’d like to skip the scooping and cleaning and get right to the toasting, our Bulk department offers organic raw pumpkin seeds and they’ll be featured in the Weekly Sale from November 4th – 10th. They’ll make a perfect topping for the Fall Harvest Salad featured in the store and on the blog that week! This recipe keeps the seasoning simple, but feel free to get creative with your seasonings. They hold up well to bold flavors like curry and chile powder.
Preheat your oven to 375F, and line a baking sheet with parchment paper. In a medium bowl, toss the cleaned and dried pumpkin seeds with olive oil sea salt, and other seasonings of your choosing. Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Bake for 15-30 minutes, or until the seeds are deeply golden. A zap under a broiler will give them extra toasty flavor and color, but that step is not necessary. Remove from the oven, allow to cool for a minute or two, and enjoy!