We carved our family pumpkin on Sunday morning. The two older boys helped Michael scoop out the pumpkin guts and sorted the seeds into a bowl, and I cleaned and dried the seeds in preparation for roasting. Roasted pumpkin seeds are a tasty, healthy treat that we enjoy each year when we carve our pumpkins.
When you search the Internet for pumpkin seed recipes, you will find many variations. Recommended roasting temperatures range from 250 to 400 degrees Fahrenheit, some recipes have you boil the seeds before roasting, and each recipe has it’s own mix of preferred seasonings ranging from savory to sweet. We roast our seeds without preboiling, and our favorite flavors are cajun seasoning or curry powder and sea salt. Using spray oil was something new I tried this year, and I really like how it worked. Nice and neat, and not too oily.
[Updated November 1, 2009]
ROASTED PUMPKIN SEEDS
cookie sheet lined with aluminum foil
small to medium bowl
pumpkin seeds, rinsed and dried
olive oil or canola oil spray
seasonings (roughly 1/4 teaspoon per cup of seeds)
curry powder and sea salt
salt and pepper
cinnamon and sugar
1. Preheat the oven to 375° F/190° C.
2. Put the seeds in the bowl and spray with the oil, tossing as you go. Make sure the seeds are all lightly coated.
3. Sprinkle seasonings over the seeds and toss well. Spread out on the foil-covered baking sheet and bake for 7 to 10 minutes, until the seeds are golden. Allow to cool completely before eating.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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