Pumpkin Seeds (raw)
Flat, jade-green, and already shelled: pumpkin seeds in this form are called pepitas, and they are one of the most useful things you can keep in a kitchen.
What It Is
Pepitas come from specific hull-less pumpkin varieties, so what you get is the pure seed with no tough outer shell to deal with. They are mild and a little grassy raw, with a satisfying chew. Toast them and something shifts: they turn nutty and almost buttery, with a faint earthiness that works in both sweet and savory cooking.
They are native to the Americas and have been a staple in Mexican and Central American cooking for centuries, ground into sauces, scattered over soups, or eaten out of hand. Raw means you still have every option open to you.
What To Do
The single best move: toss them in a dry skillet over medium heat and stir constantly for three to five minutes until they start to pop and smell toasty. Salt them right out of the pan. From there, put them on oatmeal, salads, roasted squash, or avocado toast. Stir them into granola before baking. Blend them into a smooth, green-tinted seed butter.
For a quick sauce in the style of Mexican pipian, toast a cup of pepitas, blend with tomatillos, garlic, and a little broth, and simmer until thick. Store raw pepitas in a cool, dry spot and use within a few months, or freeze them for longer.
