Sauteed Pumpkin Seeds

photoMakes 1 cup

At a recent dinner my friend Andrea brought a salad that perfectly aligned with my taste buds. It featured arugula, ripe pears and a handful of crunchy sauteed pumpkin seeds. Most of my seed use in the past was limited to raw, maybe roasted but never have I made such delicious little bites of goodness. They are clearly one of my favorite salad additions and perfectly in season!

1 cup of pumpkin seeds, unsalted, unroasted, preferably organic (pepitas, not the ones from your Jack-o’-Lantern)
1 Tbsp olive oil
Salt and pepper

Coat your pumpkin seeds with the oil, salt and pepper and sautee over medium-high heat stirring frequently until they start to pop, approximately 10 minutes. Make sure you keep a close eye on them as all seeds tend to scorch.

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