Pumpkin seeds are used in many Latin dishes to thicken sauces, but they are also packed with healthy vitamins and minerals. Chef Ingrid Hoffmann shares some recipes from her new book “Latin D’lite” that are perfect for the fall season
Toast up some pumpkin seeds ahead of National Pumpkin Seed Day on Oct. 6.
“Great by themselves, sprinkled on salads, or tossed on butternut squash soup, these spiced pumpkin seeds deliver great taste and nutrition,” says Credicott. Feel free to tweak the seasonings as you see fit for your personal palate.
Toasted Pumpkin Seeds
Prep time: 5 minutes
Cook time: 5 minutes
Toasted pumpkin seeds for National Pumpkin Seed Day (Tammy Credicott)
1 TBSP coconut oil
2/3 cup shelled, raw green pumpkin seeds
1/2 tsp sea salt
1/4 tsp pumpkin pie spice
1/4 tsp chili powder
- Heat oil on a skillet over medium-high heat.
- Add pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes.
- Transfer seeds to a small bowl and toss with salt and spices.