Bright orange pumpkin is another native of Central America. Its flesh is consumed in late summer and fall, but its seeds serve year round as a snack, a nutty element in moles, and a taco topping.
Yield: Makes ½ cup
2 teaspoons vegetable or peanut oil
½ cup shelled pumpkin seeds
Heat the oil in a small flying pan over medium-low heat until it begins to smoke. Add the pumpkin seeds and stir until the seeds are browned and exude a nutty aroma, 1 to 2 minutes. Remove to a bowl and use right away, or store in an airtight jar for up to 1 week.
Roasting Pumpkin Seeds
To roast your own pumpkin seeds, pull the seeds out of the pumpkin. Remove the interconnecting stringy pulp clinging to the seeds. Rinse the seeds and pat them dry. Place on a baking sheet with 1 teaspoon peanut oil; toss to coat all of the seeds. Spread out the seeds and place the baking sheet in a 325° F oven. Roast until golden and crunchy, about 1 hour, stirring and turning from time to time. Serve as lightly sprinkled with salt, or shell and then salt lightly. Roasted pumpkin seeds may be stored in an airtight jar for several weeks and toasted as you need them.