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The power of pumpkin seeds
Pumpkin seeds are used in many Latin dishes to thicken sauces, but they’re also loaded 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 pumpkin seeds before National Pumpkin Seed Day on October 6.
This roasted pumpkin seeds recipe from Healthy Gluten Free Living cookbook by Tammy credit only takes about five minutes to get ready.
“Great on their own, sprinkled on salads or mixed with butternut squash soup, these spicy pumpkin seeds offer exceptional taste and nutrition,” says Credicott. Feel free to change the seasonings as you see fit for your personal palate.
Roasted pumpkin seeds
For 4 people
Preparation time: 5 minutes
Cooking time: 5 minutes
Grilled Pumpkin Seeds for National Pumpkin Seed Day
(Tammy Credicott)
Ingredients:
1 tablespoon of coconut oil
2/3 cup shelled raw green pumpkin seeds
1/2 teaspoon of sea salt
1/4 tsp pumpkin pie spice
1/4 teaspoon chili powder
Instructions:
- Heat the oil in a skillet over medium-high heat.
- Add the pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes.
- Transfer the seeds to a small bowl and toss with salt and spices.
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