Pepitas, also known as hulless pumpkin seeds, are a tasty and nutritious ... then sprinkle with salt and any additional ...

They're also called hulled pumpkin seeds or, most commonly, pepitas. At the supermarket, pepitas are sold raw or roasted—but if you have the time, you can remove the shells from whole pumpkin ...

Rinse the seeds well, picking off any bits of pith and pumpkin flesh ... Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated. Roast in the oven for 15 ...

If you find the texture of whole pumpkin seeds too tough, then you might prefer shelled pumpkin seeds, also called pepitas ... whole, roasted, without salt. U.S. Department of Agriculture ...

Roasted pumpkin seeds are a delicious way to make the most of that jack-o'-lantern beaming its toothy grin from your front porch. San Antonio is no stranger to pumpkin seeds, or "pepitas" in Spanish.

Remove the seeds from the pumpkin and rinse in a colander under cold water, pulling away the pulp. Spread the rinsed seeds out on an unlined baking sheet. Roast the seeds until they are dry ...

Just cut the roasted pumpkin in half or into slices, remove the seeds, and scoop out the tender, flavorful pulp. Though a compact treasure trove of whole cooked pumpkin is a dream come true ...

Plus, this versatile Roasted Pumpkin Seeds recipe can ... Water 1 1/2 cups raw pumpkin seeds 2 teaspoons sea salt, plus additional for seasoning (optional) 2 teaspoons salted butter, melted ...