Spicy Roasted Pumpkin Seeds
Fall is my all-time, hands down, favorite season of the year. The colors, the weather, the food, I love it all. While I sing fall’s praises, I have to say that I’m not into the pumpkin-spiced everything craze. That said, I love this recipe because it allows the pumpkin seeds and spices to shine. It’s also great for taking on a hike (one of my favorite things to do in the fall), snacking, or for parties... it’s quick, easy, and if roasted properly - and when stored in an airtight container - the pumpkin seeds will last 2 weeks.
Takes 25-30 minutes (16-18 min. to roast seeds; 5-10 min. to harvest seeds)
Makes 1 1/2 cups
1 1/2 cup pumpkin seeds
1/2 tsp olive oil
1/4 tsp of the following spices:
Heat oven to 300. Cut top off pumpkin top and harvest pumpkin seeds, removing as much flesh as possible. Add spices to a jar with a lid and shake. Place pumpkin seeds (they will be slippery and a little slimy feeling) in medium sized bowl and add olive oil, stir to coat. Add spices and gently stir with a spoon to evenly coat pumpkin seeds. Evenly spread pumpkin seeds on parchment paper on a baking sheet, make sure not to overcrowd. Bake for 16-18 minutes or until toasted.
Cook's notes: It’s fun to experiment with other spice blends depending on your preferences. You can also use a different oil or liquid to coat the seeds so the spices will stick. I’ve seen some fun recipes using soy sauce and honey, so get creative! Here are a few other very simple blends all using equal parts spices (start with a 1/4 tsp of each spice per 1 1/2 cups seeds and work your way up depending on the amount of seeds you plan to roast).