How to Toast Pumpkin Seeds (Pepitas)
If you haven’t been toasting pepitas, or hulled pumpkin seeds, here’s how to begin! It’s a quick and easy step that’ll take your Buddha bowls, granola, and salads to the next level.
What simple step separates you from a standout Buddha bowl, salad, or gorgeous granola bowl?
Arguably, the easiest technique ever: toasting pumpkin seeds! Next time you’re helping out at a friend’s kitchen and don’t wanna get your hands dirty, why not, uh…offer to toast up some pumpkin seeds for an appetizer salad? *wink*
“Huh, simple but clever!” they’ll probably think.
Because the same principles apply to any seed–sesame, sunflower, watermelon, anyone?–as long as you keep those eyes in the pan!
First things first, however. You may be wondering…
What’s the difference between pumpkin seeds and so-called pepitas?
Technically, nothing. But nowadays people tend to call the shelled version pepitas, just for ease of use. So expect to read that when shopping for ready-to-eat, no-spitting-out-shells pumpkin seeds.
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Most of the time you’ll end up buying raw pepitas/pumpkin seeds. They’re pretty yummy, but for a boost of fresh, nutty flavor, toasting is the way to go.
How to dry-toast pumpkin seeds
Start with a clean, dry pan. The oils built into the pumpkin seeds will suffice to fire them up while cooking.
Heat it over medium, until evenly hot.
Add the pepitas. You want to cook 1 layer at a time and minimize crowding so that they brown evenly.
It might start to get fragrant! In that case, check the undersides. Keep your eyes on the prize at all times, and toss the pepitas occasionally until evenly toasted and golden brown. The process shouldn’t take more than 5 minutes!
And just like that, you’re done! Time to move on to more beautiful Buddha bowls, salads, granolas, breads, etc. Or let the seeds cool if they’re going straight to storage.
Recipes that would be pleased to meet your pumpkin seeds
- Pineapple Chicken Teriyaki Buddha Bowl Recipe
- Roasted Vegetable Buddha Bowl
- Warm Kale Salad with Maple Roasted Acorn Squash
- Cardamom Pepita Brittle
- Mexican(ish) Kale & Quinoa Salad
- Curried Squash Soup with Spiced Toasted Pumpkin Seeds
So many ideas, and so little time! How did you incorporate these pumpkin seeds in your foodie life? Let me know in the comments!
- 1/2 cup hulled raw pumpkin seeds pepitas
Heat a clean, dry 10-inch pan over medium heat until thoroughly hot. Add pumpkin seeds in one even layer, spreading them out to avoid overcrowding. Toast, in batches if needed, tossing pepitas occasionally, until evenly golden brown and slightly fragrant, 3 to 5 minutes total. Repeat with remaining seeds.