'Tis the season for all of the amazing Fall offerings. Among my favorites- the pumpkin seed.
Delicious as a topping for salads & soups, and delightful solo as a mid-afternoon nibble.
Toasted Pumpkin Seeds
1 1/2 cups green hulled pumpkin seeds
1 tsp. extra virgin olive oil
1/4 tsp. kosher salt
In a large cast-iron skillet, toast pumpkin seeds over medium heat, stirring constantly, until puffed and slightly browned- about 10 minutes. Drizzle with oil and sprinkle with salt, stirring to coat. Serve warm or at room temperature. (will store in an airtight container for up to 5 days)
No comments:
Post a Comment