Roasted Pepitas

Using the hulless pumpkins for this is perfect

Ingredients

2 c raw pepitas
1 Tbs olive oil
1/2 tsp sea salt

If you want to mix it up a bit, you can also add 2 tsp of Herbs de Provence.

Number of Servings :

6

Direction

Remove seeds from cavity of the pumpkin (hull-less pumpkins like the Kakai or Lady Godiva), place into a colander and wash away the pulp from the seeds. Pat dry with a paper towel or allow to dry overnight on a cookie sheet.

Preheat oven to 350.

In a bowl, mix the pepitas with the oil, then add the salt and stir to coat. (if you want to add some Herbs de Provence this is where to mix it in). Spread out on a baking sheet (lined with foil) and bake for 15-20 minutes, stirring about half way through. Allow to cool and store in a glass jar.