Clarification: pumpkin seeds. October 29, 2009Posted by ourfriendben in gardening, homesteading, wit and wisdom.
Tags: hulless pumpkin seeds, pepitas, pumpkin seeds
Silence Dogood here, and I need your help. We’re big fans of pepitas (roasted, salted pumpkin seeds) here at Hawk’s Haven. But I’d always been told that “regular” pumpkin seeds (the kinds with the white hulls) were so difficult to hull—and that you had to remove the hulls before roasting them or you couldn’t eat them, which seemed to be borne out by the fact that storebought pepitas are always hulless and green—that your only option was to grow special varieties of pumpkins with hulless seeds if you wanted to roast your own. Fortunately, there are a few hulless-seeded varieties out there, if you can find them: ‘Tricky Jack’, ‘Triple Treat’, ‘Trick or Treat’, and ‘Baby Bear’ (which is semi-hulless).
But what if you don’t have enough veggie garden space to grow your own pumpkins and have to buy them from the farm stand, grocery, or farmers’ market instead? I’d say the likelihood of finding one of these hulless-seeded varieties for sale is pretty much zero. However, I keep hearing that you can roast and eat any old pumpkin seed, without removing the tough white hull. Just this morning, our blog host, WordPress, featured a post about saving and roasting pumpkin seeds that said nary a word about hulling the seeds before roasting and eating them.
Help!!! Have you ever roasted your own pepitas? Have you ever roasted them from any old pumpkin, hulls and all? If so, how were they? What am I missing here?!! Please share your experience with us. Maybe we won’t have to put our pumpkin guts in the compost or give them all to the chickens this year! (Note: For some interesting recipes using pumpkin—pumpkin spaghetti and pumpkin cornbread—as well as directions for roasting pumpkin seeds, see our earlier post, “Picking pumpkins.”)
‘Til next time,