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Spicy Pumpkin Seeds

83

They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.

Source: Everyday Food, October 2004

Ingredients

  • 1 cup raw green pumpkin seeds
  • 1 teaspoon chili powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon coarse salt
  • 2 teaspoons fresh lime juice

Directions

  1. Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

Cook's Notes

While baking them is a great way to make use of those pumpkin seeds leftover from carving, you can buy the seeds cleaned and packaged at the grocery store.

Reviews Add a comment

  • kilpatrichbacon
    2 JAN, 2011
    When this recipe came out, there was also a recipe for a pasta dish with goat cheese and these sprinkled on top. If you have the magazine, try it, it's WONDERFUL!
    Reply
  • ibcrafter
    5 NOV, 2009
    Yes, you can use the seeds from your butternut squash; we use them interchangeably for pumpkin seeds and also use butternut squash for making "pumpkin pie".
    Reply
  • monumentallybusy
    5 DEC, 2008
    Such an easy tasty snack.
    Reply
  • Derailedlisa
    2 NOV, 2008
    Question? Can I use the seeds from my Butternut Squash?
    Reply