Monday, October 31, 2011

Roasted Pumpkin Seeds

Happy Halloween!  Unlike most people, it's not about the sweets when I first think of Halloween's culinary delight, it's the pumpkin seeds.  It's not that much work to separate the seeds and flesh- use a colander and squeeze the seeds free, rinse well and pick off the large pieces of pumpkin.  Lay out on a cookie sheet to dry overnight.  Fire up the oven to 325F.

Usually I will make them a bit spicy with smoked paprika and chili de arbol.  This time around, it was cumin and garlic.  Mix it all up in a small bowl, then spread evenly on a sheet pan and roast for about 30 minutes, stirring twice after 10 and 20 min, until lightly browned.  Will keep at room temp for a few days to snack on almost every time you walk past them. 

For about 1 3/4 C pumpkin seeds, I eyeballed about the following-
1/2 ts cumin
1/2 ts garlic powder
1/4 ts kosher salt
1/4 ts black pepper
3 TB EVOO

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