Roasted Pepitas

One of the best parts of gourd season is the roasting of the seeds. We're celebrating Halloween this year by sharing three of our favorite flavor combinations. Leave a comment if you have a go-to recipe that you make year after year!

Check out this week's produce box. 

For all three recipes, preheat the oven to 300 degrees and line a baking sheet with parchment paper, foil, or a silpat.

Pumpkin Seeds

Salt & Pepper:

  • 2 cups pepitas
  • 1 tbs olive oil
  • 1/2 tsp salt
  • 1/2-1 tsp pepper

Mix together and spread across the lined baking sheet. Bake for 20 minutes, stirring halfway through until golden brown and crunchy. 

Curry Coconut: 

  • 2 cups pepitas
  • 1-1/2 tsp curry powder
  • 1/2 tsp salt
  • 1 tbs coconut oil

Combine coconut oil and spices in a saucepan and cook over medium head until combined. Spread the mixture out on the baking sheet and bake for 20 minutes, stirring halfway through.

 

Sweet & Spicy:

  • 2 cups pepitas
  • 2 tbs brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • 1/4 cup water

Make a slurry with the spices water and brown sugar. Cook over medium heat until the sugar fully dissolves. Then, add in the seeds and stir until well mixed and transfer to the baking sheet. Bake at 300 degrees for 20 minutes or until golden brown and crispy. 

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