There is something so perfect about “roasting” in the fall. Cool, crisp weather and warm cozy food – what could be better? This fall, I’m obsessed with anything that can be roasted – garden vegetables, meats, and especially nuts and seeds. To make this fall treat even more seasonal, I have started making my own roasted pepitas – or shelled pumpkin seeds.
Pumpkin seeds are fantastic but I have never been a fan of the white shell around them. Thankfully stores are beginning to carry hulled or shelled seeds that are ready for you to simply roast and enjoy. Now there really is no excuse for not making these!
This venture all started when I realized my harvest squash soup needed some crunch and spice to complete the dish. While most people may not look for the perfect finishing touch, the perfectionist in me had to find something. None of the recipes I scoured had the perfect amount of spice-to-saltiness ratio I was craving. I wanted something that would work to counteract the sweetness of the soup. Clearly, I had to make up my own recipe! And voila – these roasted pepitas
My favorite uses for roasted pepitas:
- used as part of a snack bar
- on an appetizer spread – you have to have something salty right?!
- as an accompaniment to drinks – holla!
- sprinkled on that harvest squash soup I mentioned (this is my favorite option!). Somehow the salty and spicy flavor of these crunchy seeds just pairs beautifully with the creamy texture of that soup!
Pepitas has become a much used word around The Farm and I think you will start wanting to use it a lot as well. Not just because it is fun to say but because you will be craving these all the time!
Make sure to leave me a comment letting me know if you love pepitas as much as I do! Also, make sure to rate the recipe so I know how many stars you’d give it!
- 1 cup shelled pumpkin seeds (often called pepitas)
- 1 ½ tbsp olive oil
- 1 ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp yellow sweet curry powder
- ¼ tsp ground cardamom
- ¼ tsp cayenne pepper
- ½ tsp salt (plus a few pinches for the top)
- Preheat the oven to 400°F with the rack placed in the top half of the oven so the seeds are closer to the heat.
- Place the pumpkin seeds in a bowl and pour in olive oil. Mix and coat all the seeds in the oil.
- Sprinkle with the remaining ingredients. Stir well to evenly distribute all the spices on the seeds.
- Spread onto a baking sheet so the seeds are in a single layer (I use a half sheet pan). Sprinkle with a few more pinches of salt and place in the oven.
- Bake for 10-15 minutes. You’ll hear the seeds start to crack.
- Remove, let the seeds cool, and enjoy!