Options abound when it comes to pumpkins, a traditional favorite fall food. Pumpkins can be purchased whole from outside fundraising events and pumpkin patches, purchased already cored, painted and/or carved for display from the grocery store, or bought as a canned puree. The seeds can be safety nestled among the fleshy pulp inside the whole pumpkin or may be purchased separately from groceries or health food stores, with shells or without shells, and with salt or without salt.
The baked pumpkin seed recipe below works best when using seeds from fresh pumpkins, but the spicy dip can be used with fresh or prepackaged hulled pumpkin seeds (salted or unsalted, depending upon your preference). Try both recipes for healthful snacks the family will love or serve at holiday parties this fall.
Baked Pumpkin Seeds:
Ingredients:
- seeds from fresh pumpkin (any size)
- 1 tsp. salt per 2 cups of seeds
- cold water (enough to fully cover seeds)
Directions:
1. Separate the seeds from pumpkin pulp.
2. Soak seeds fully covered with cold, salted water for 30 minutes.
3. Drain seeds and spread out evenly on a lightly greased baking sheet.
4. Bake at 250 degrees F for one hour or until toasted (turn over seeds after 15 minutes in oven for even browning).
5. After removing from oven, scrape spatula along the bottom of baking sheet to loosen seeds.
6. Additional spices can be added at this time, including seasoned salt, garlic powder, paprika, or other favorite.
7. Allow to cool slightly before eating.
8. Store at room temperature in loosely sealed container.
Spicy Pumpkin Seed Dip:
Ingredients:
- 2 cups pumpkin seeds, hulled (the above recipe can be used first before removing shells or pumpkin seeds can be purchased already baked/toasted, salted, and hulled)
- 1 jalapeno pepper, seeded and minced
- 2 cloves minced garlic
- 1/3 cup lime juice (fresh or from concentrate)
- 1 cup chicken broth
- ½ teaspoon ground cumin
- 1/3 cup chopped cilantro
- 1/3 cup olive oil or vegetable oil (2 tablespoons separated)
Directions:
1. Heat 2 tablespoons of oil in skillet.
2. Add minced garlic and jalapeno. Cook a few minutes until softened.
3. Place pumpkin seeds, sautéed jalapeno, lime juice, garlic, and cumin in food processor.
4. Add remaining oil and broth to make a thick paste.
5. Stir in cilantro.
6. Refrigerate until chilled.
Serves 6-8 as a dip for chips or vegetables.
For more easy recipes, read Two Quick and Easy Coffee Cakes and Mixed Berry Coffee Cake.
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