This week’s post a little outdated since I have been keeping it since October ?, but I really want to share it because it is very easy to make. I am referring to toasted or roasted pumpkin (or squash) seeds, which I made from the leftovers of my Halloween pumpkins. Español aquí.

As you may suspect, pumpkins are native to North America and therefore difficult to find in Peru. However, I propose an alternative for my friends in Lima, use squash seeds. As they are both from the same family, they make a delicious and healthy snack. They are known to be a source for protein, zinc, and magnesium.

Now that I am spending more time at home I am thinking about making this again because I’m always hungry. Does it happen to you? Next time I hear the ice cream man I will be ready to jump out of the window.

A video posted by Much’a Ale (@muchaale) on

Here are my pumkins…

Seeds from one or more pumpkins – Wash them well with water and let them dry off

Oil and sat

Oil a dish. Place the seeds on the dish. Flatten down.

Place in a preheated oven at 400°F. Cook until golden.

Add salt and other spices.

I hope you enjoy!