It's fall, ya'll! And I for one couldn't be happier because fall is my favorite season of all. The crisp weather, the shorter days, and the endless array of delicious pumpkin treats and goodies. I bought my first calabaza (pumpkin) of the season the other day, and immediately split the pumpkin in two to make both Calabaza Enmielada (candied pumpkin) and homemade pumpkin puree (to freeze and use later). And because I don't like to let any part of the pumpkin go to waste, I also roasted up some Pepitas (roasted pumpkin seeds) using my go-to microwave method.
You won't believe how simple and easy it is to make roasted pumpkin seeds in the microwave! All you need are fresh pumpkin seeds and salt. (And of course a microwave.) The amount of pumpkin seeds each pumpkin can yield really depends on the size and variety of the pumpkin. I tend to buy medium-sized pumpkins which yield me anywhere from 1 to 2 cups of seeds. A good rule of thumb when making microwave pumpkin seeds is 1/2 teaspoon of salt per 1 cup of fresh seeds, but you can always adjust the seasoning to your liking. But I must warn you... Homemade pepitas are such a yummy treat, you won't even notice that you finished off the entire batch all by yourself.
Microwave Roasted Pepitas
- 1 cup fresh pumpkin seeds
- 1/2 teaspoon salt
Rinse pumpkin seeds well with cold water in a colander to remove any strands of pumpkin. Drain pumpkin seeds well, but do not dry. Place pumpkin seeds on a microwave safe plate; toss gently with salt. Microwave on high for 5 to 7 minutes, stopping to stir after every minute, until lightly golden. Remove from microwave and transfer to a decorative bowl; let cool slightly. Enjoy!