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The extra work to separate the seeds from the stringy insides when you carve a pumpkin is worth the tasty roasted goodness. The flat white seeds that you scoop out are the unhulled, milder-tasting version of the smaller green seeds, or pepitas, that you see in stores, explains Bethany Thayer, R.D., a spokesperson for the Academy of Nutrition and Dietetics. To roast the unhulled seeds, simply clean them, toss with a little olive oil and sea salt, and roast at 300 degrees for about 45 minutes. If you want to hull the seeds, after roasting, simply pick the white shell off. Enjoy the white seeds as a snack, and add pepitas to salads, soups, or granola.
Whether you're pumpkin-obsessed or in need of some seasonal cocktail party trivia, the following tidbits are sure to surprise and fascinate
Whether you're pumpkin-obsessed or in need of some seasonal cocktail party trivia, the following tidbits are sure to surprise and fascinate.