Sweet Cinnamon Pumpkin Seeds

Because I hate wasting anything (especially food), I made sure to make something out of the seeds from the pumpkin I used for this bread. 

Truth be told, I never paid much attention to pumpkin seeds because they are common "snacks" in the Philippines - cheap, salty, and readily available. But here, I only see them during the Fall season, and they come in a myriad of flavors and spices! 

I chose to make sweet instead of salty - I have had too many salty pumpkin seeds in my youth! :-) It was delicious - especially when they are still warm from the oven!

By the way, I never knew that the white hull of pumpkin seeds can be eaten. We usually just eat the green part (called pepitas). But yes, apparently they are edible. You might choke a bit when you eat it, but it'll grow on you.

I didn't put any measurements in this recipe - just use as much or as little as you prefer!

What you need:

pumpkin seeds
olive oil

What to do:

Preheat oven to 300°F.

Wash pumpkin seeds and remove any stringy pulps that are attached.

Drizzle a small amount of olive oil on a baking sheet. Spread the seeds in a single layer on the oiled baking sheet and roast for about 30 minutes to dry them out.

Remove from the oven, toss the seeds with a little bit of olive oil, cinnamon and sugar. Return to the oven and bake until crisp and golden, about 20 more minutes.

Tips, Tricks and Tweaks:

1. Pumpkin seeds are chock-full of minerals, protein and fiber! More reason to eat them!
2. Try Italian spices - instead of cinnamon and sugar, toss with grated parmesan and dried oregano.
3. Did you know that all pumpkin seeds are edible? Yes, including the ones from your jack-o-lanterns.


anney said...

Alam mo kung pano ako kumain nyan at ng butong pakwan? Iniipon ko sa bibig ko tinatabi sa bandang pisngi parang unggoy lang. hahaha! Pag marami na saka ko

J said...

@Anney: Ahehe ayos! Para di sayang ang effort ng pag-nguya diba? ;-)

Rome Diwa said...

ayos to pag naiinip, meron palang matamis nyan...hmm

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