Preparation:
To make 2 cups:
SKILLET: Spread the pumpkin seeds in an ungreased, large, heavy skillet. Stir over medium heat until the seeds are brown in spots and some are starting to pop, about 3 minutes.
MICROWAVE: spread the seeds on a plate and microwave, uncovered, or high for 3 minutes. While still warm, sprinkle the seeds lightly with salt. Cool and use right away or store in an airtight container for up to 1 week.
PEPITAS: You can make your own Pepitas, golden rather than green, from seeds you save from a pumpkin or winter squash and roast yourself. Scoop out the seeds from the pumpkin or squash and remove the stringy fibers. Rinse the seeds, pat them dry, and spread in a single layer on a baking sheet or microwave plate. Place in a 325F oven for 30 minutes or microwave, uncovered on high for 5 minutes. Add 1/2 teaspoon peanut oil, stir to coat the seeds and continue roasting for 30 minutes more, or microwave for 5 minutes more, until golden and crunchy. Sprinkle with salt, if desired, and enjoy when cool enough to eat or store in an airtight container for up to several weeks. |
