Roasted Pumpkin Seeds
For years, we would dispose of our Halloween pumpkin interior, not knowing about the tasty treat inside. Crispy, salted pumpkin seeds make for a great movie snack, especially for those of us who can’t have popcorn. Roasted seeds are also great to sprinkle on a salad for added crunch. We tried four different spice blends, but these are just as good with salt alone.
Coconut Oil or Olive Oil (1 tbsp oil per 1 cup of Seeds)
French: Basil, Marjoram, Oregano, Parsley, Rosemary, Sage, Thyme.
Indian: Cardamom, Cayenne, Ground Cloves, Coriander, Cinnamon, Cumin, Mustard Powder, Turmeric.
Mexican: Cayenne, Chili Powder, Cumin, Pepper, Onion Powder, Oregano, Paprika.
Sweet Tooth: Allspice, Cinnamon, Ground Cloves, Ginger, Nutmeg, Mace.
Preheat the oven to 150ºC (300ºF).
Whether preparing a pie pumpkin or carving a Halloween masterpiece, begin by scooping out all the insides and putting them in a large bowl.
Using your hands, try to remove as much of the pumpkin flesh as possible.
Fill the bowl with water, allowing the seeds to float to the surface while the remaining stringy bits fall to the bottom.
With a slotted spoon, scoop the seeds onto a kitchen towel and pat them dry before roasting (the drier your seeds, the crispier they will be).
Spread your seeds out on a baking sheet and drizzle with oil.
Sprinkle with your spice blend of choice (or stick to just salt) and toss to coat.
Bake for 45 minutes, stirring occasionally, until seeds are golden and crispy.
Allow to cool slightly before enjoying.