What really gets me excited for the fall season and Halloween is when I can finally whip out the tools and carve my pumpkin. I delight in the concentration needed to carve straight lines, squishing my hands through the goopy guts, and eating homemade roasted pumpkin seeds. High in fiber and protein, full of anti-oxidants and, most importantly, tasty, the pumpkin seed is a bi-product of pumpkin carving that usually goes unnoticed. But not anymore! Follow this recipe to create delicious roasted pumpkin seeds in a variety of flavors, for virtually free!
1) Begin by separating the seeds from the pumpkin flesh and strings. Wash them well and let them drain in a strainer for 30 minutes, then spread the seeds out evenly on a baking pan.
2) Preheat your oven to 275 degrees F.
3) Now comes the fun part… deciding what seasoning you want! Once your seeds are evenly spread out, lightly baste the seeds with melted butter, margarine or vegetable oil, along with one of the following combinations of spices:
Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter
Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, ½ teaspoon thyme, ½ teaspoon salt and ½ teaspoon pepper
Halloweeny: 4 tablespoons melted butter, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon salt, and ½ teaspoon ground allspice
None of the above combinations sound tasty to you? Have no fear! Experiment with your own combination of spices to find what you think will get your mouth watering.
4) Heat the seeds in the preheated oven for 10 to 20 minutes until golden brown, making sure to keep an eye on them. Check every few minutes and stir about every 5 minutes to make sure the seeds to not get overly toasted.
5) Carefully remove the seeds when they’ve reached a deliciously golden brown color. Serve either hot or cold depending on your preference.
And that’s it! A few simple steps and you are ready to be brimming with delicious pumpkin seed goodness.
Enjoy!!
Cait Gallagher
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