Thursday, October 9, 2008
As the leaves turn fiery in October, pumpkins start appearing in stores, farmers markets, CSAs and finally front porches--that's when my children start asking for homemade roasted pumpkin seeds.
Picking the seeds out of the gooey mess inside the pumpkin is an interesting experience. It requires good music in the background and lots of patience. Kids enjoy helping with the sorting. If you've never tasted homemade roasted pumpkin seeds, let me reassure you that their superior taste is well worth your effort.
My recipe for the spice mixture evolves a little bit every year. This particular combination is wonderful, not overly spicy for the kids, but very flavorful.
Seasoned Pumpkin Seeds
1 1/4 cup fresh pumpkin seeds, picked clean and rinsed
1/4 teaspoon turmeric
1/4 teaspoon smoked sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried orange peel
1/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon ground chili powder
Preheat oven 350F.
Oil a cookie-sheet.
Towel dry the rinsed seeds and set aside.
In a bowl, mix all the remaining ingredients until well combined. Add the seeds to the bowl and coat the pumpkin seeds evenly with the mixture. Spread the seasoned seeds onto the cookie-sheet.
Bake in the oven for 15 minutes. With a spatula give the seeds a stir. And continue roasting for 15 additional minutes or until the seeds are dry and slightly golden. Let cool and serve. Once cooled, these can be stored in an airtight container for a few days (but they won't last that long).