October 26, 2008
I've had these seeds in the fridge, straight from the pumpkin in this recipe, for like, over two weeks. Surprise! They didn't go bad. So I cleaned 'em under running water and roasted in the toaster oven. After the fact, I read online that you should keep the temperature low to preserve the healthy oils. Oh well. I put mine under the broiler, sprinkled with salt, pepper and curry powder. Every few minutes give those suckers a toss and when they started popping they were about done. Delish snack for a Sunday afternoon and I felt like a very, very good homemaker.
But wait, there's more. Pumpkin seeds, often called pepitas, are chock full of iron and zinc which is a big hooray for vegetarians and vegans who may not get enough of that stuff. There's also some talk of prostate health and help for osteoporosis associated with pepitas. My question was, why are mine thick and white instead of the thin, green pepitas at the store? I guess these are the shells, which are totally edible and provide extra fiber. Thank you, Internet.
I've also heard (and it makes sense) that you should make sure and chew pumpkin seeds really, really well. Otherwise they can pass through you whole, sometimes getting stuck in the gut and causing intestinal problems. Booooo
Any other tips/ideas for roasting pumpkin (or other squash) seeds?