Bright orange pumpkin is another native of Central America. Its flesh is consumed in late summer and fall, but its seeds serve year round as a snack, a nutty element in moles, and a taco topping.
- 2 teaspoons vegetable or peanut oil
- ½ cup shelled pumpkin seeds
Heat the oil in a small flying pan over medium-low heat until it begins to smoke. Add the pumpkin seeds and stir until the seeds are browned and exude a nutty aroma, 1 to 2 minutes. Remove to a bowl and use right away, or store in an airtight jar for up to 1 week.