Pumpkin seeds have become a versatile snack that can be savory or sweet. Pumpkins are plentiful this time of year and there are many recipe options available for pumpkin seeds.
Pumpkin seeds are easily prepared and according to the USDA, provide many essential nutrients including magnesium, potassium, and zinc. Pumpkin seeds are also a good source of protein containing @12 grams per cup.
“Cooking pumpkins” are typically used for roasting but “carving pumpkins” can also be used for their seeds. Cooking pumpkins tend to be a little smaller but have very flavorful seeds. Generally speaking, one 10-14 pound pumpkin will yield about one cup of pumpkin seeds.
Pumpkin seeds are fun to us in trail mix, as a topping on a veggie pizza, or a garnish on butternut squash soup as a savory option. They may also be added to no-bake bars or as a topping on shortbread cookies or cupcakes if flavored with something like cinnamon and sugar.
Some of you may be wondering what the difference is between pumpkin seeds and pepitas. Pepita is the Spanish word for pumpkin seeds. They come from certain types of pumpkins that have shell-free seeds. They’re tender, greenish and don’t have hard white shells like regular pumpkin seeds.
I hope you will be creative and enjoy some pumpkin seeds this Fall!
