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Recipe: Spicy Pumpkin Seeds
Oct
16
2013

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When you clean out your pumpkin to carve, save the seeds to toast for a salty, spiced snack. Most winter squashes, such as Hubbard, butternut and acorn also contain edible seeds. Here’s a basic recipe. Substitute just about any spice for the cayenne, if you like, and experiment.

Spicy Pumpkin Seeds

1 cup unhulled pumpkin seeds, raw
2 tablespoons kosher salt
1 tablespoon olive oil
1 teaspoon fine sea salt
1/4 teaspoon garam masala
1/8 teaspoon cayenne pepper

Preheat the oven to 350F. Try to remove as much pulp from the seeds as possible by hand, rinse the seeds well in a colander, and then combine them with the kosher salt in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and spread the seeds out on a kitchen towel, and pat dry.

Line a baking sheet with parchment paper or a silpat. Toss the seeds with the olive oil, sea salt, and cayenne pepper, and spread out in a single layer on the baking sheet. Toast for 20 minutes and then stir. Toast for 10 minutes more and stir. The seeds will be done when they are golden brown and smell nutty. Check the pumpkin seeds frequently after the 30 minute mark, some ovens may toast faster than others.

 When the seeds are browned to your liking, season to taste with sea salt, and transfer to a plate to cool.