All those lovely seeds that you scrape out of pumpkins and winter squash are little nuggets of nutrition, including protein. Pepitas can be a little chewy, but have a popcorn-like flavor and can be very addicting. To seperate the freshly scraped seeds from the pumpkin fibers that encase them, plop the whole mess into a bowl full of water and rub with your fingers. The seeds seperate easily. Compost the fibers, and dry the seeds. You can do this by blotting them or wringing them out in a towel, or allowing to set in a sieve, if you aren’t in a hurry.
- One pumpkin or squash
- Olive oil
- Seasonings: choose from salt, cinnamon, soy sauce or Bragg's Amino Acids, Chili-Lime powder, five-spice powder, whatever you like!
- In a bowl, mix dry seeds with enough olive oil to coat.
- Sprinkle seasonings of choice (I love the chili-lime seasoning!) and stir until seeds are coated.
- Spread seeds on a cookie sheet, making sure they are in only one layer.
- Sprinkle with a little more seasoning.
- Bake in a 350F oven on a lower rack for 20 - 30 minutes, stirring every ten minutes or so.
- Cool seeds and eat!