These edible pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a delicious delicate flavor, which is even better when the seeds are roasted and salted. For those with allergies, pepitas can be substituted for nuts. Pepitas are sold salted, roasted and raw, and with or without hulls.

Pumpkins, as you may know, are a member of the winter squash family, and you can roast the seeds of any winter squash. First, separate them from the clinging strings, but it's best not to wash them off. Toss them with a little oil (any vegetable oil will do), and salt if you like. Spread them out on a baking sheet and bake at 250°F until dry, about 1 to 1½ hours. Then season them, say with tamari sauce and toast them in a dry frying pan or a 350°F oven. Very yummy. (Be warned that your hours of hard work will be consumed in about 5 minutes. Well, setting the timer isn't really such hard work, but extracting the seeds can be.)

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