Roasted Pumpkins SeedsIf you have a pumpkin, you have seeds.
Preheat oven to 325 degrees. After hollowing the pumpkin in order to make a jack-o-lantern, separate the seeds from the stringy pulp (that must have a name), place the seeds in a colander and rinse them briefly. Place drained pumpkin seeds in a bowl and add about a teaspoon of oil (just enough to lightly coat the seeds) and seasonings to taste. For 2 cups of seeds, I used approximately 1/2 teaspoon of curry powder, about a 1/2 teaspoon of kosher salt and 1/2 teaspoon of granulated sugar. Turn the seasoned seeds onto a cookie sheet lined with parchment paper and roast in the oven for about 45 minutes or until the seeds are toasty brown.
Editorial Note: I suspect that you can use whatever seasoning appeals to you and in whatever quantities you like. Cinnamon with a bit of sugar and salt would work well, as would garlic salt, (without the cinnamon and sugar of course).
2 comments:
My pumpkin seeds toasted with SPIKE are delicious...the ones I did with mild curry powder and salt turn out really bitter and I had to throw them out. I am going to try a cinnamon and sugar spiced batch too. I could not believe how many seeds were in my pumpkins this year!
Re: The curry-flavoured seeds. You need to add a little sugar to the mix to improve the flavour of the curry and salt mixture.
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