Sweet & spicy roasted pumpkin seeds


I have really gotten into roasted pumpkin seeds this year.  And not just pumpkin.  I roast all kinds of winter squash seeds: acorn squash, spaghetti squash, carnival squash…they are all edible and all good.  What (or who) is to blame for this newfound love?  The CSA, of course, and the abundance of squashes we have received with our shares this fall.

This week was pretty busy, so one night I roasted several squashes so that we could have them for dinner later in the week. While the squashes were roasting in the oven, I cleaned the seeds.  Then all I had to do was decide how to season them.  I’ve done just oil and salt before, and that’s good, but I wanted something a little spicy.  I decided curry powder would be my base from which to start.  From there I added cinnamon, chili powder, cardamom, and cumin.  And I’ve got to say, I’m pleased with the results.  They aren’t too spicy, nor too sweet.  Now I just need to eat the rest of all that roasted squash so I can roast some more squash…and more seeds.


Sweet & spicy roasted pumpkin seeds

I’m not overly obsessive about cleaning my seeds–if there is a little bit of flesh hanging on when they go in the oven, so be it.  Just a little extra flavor is how I look at it.  If you want your seeds squeaky clean, though, place them in a colander and rub them around while running water over them.  Give them a good shake to remove excess water before you season them.

For every 1 cup of seeds, you will need:

1 tablespoon oil

1/2 teaspoon salt

1/4 teaspoon curry powder

1/4 teaspoon ground cinnamon

1/8 teaspoon chili powder

1/8 teaspoon ground cardamom

1/8 teaspoon ground cumin

1/2 – 1 teaspoon sugar

Thoroughly mix the oil and spices with the pumpkin seeds.  Make sure the seeds are well-coated.  Spread the seeds in a thin layer on a greased baking sheet.  Bake at 350 degrees F for 10 minutes.  Stir.  Bake for another 10 minutes.  Turn off oven and prop oven door open slightly with a wooden spoon.  Let sit for about 20 minutes.  Remove baking sheet from oven and let seeds cool completely.  They should sound nice and dry when you stir them around on the sheet and crunchy, not chewy (when completely cooled), when you eat them.  Depending on the size of your seeds, you may need to bake them for a bit longer.  These seeds were on the small to medium size, so they cooked quickly.  If you are using pumping seeds that are large, say larger than your thumbnail, then you might roast them for 30 minutes, checking frequently so that they don’t burn.

And, just because it makes me happy to get fresh local produce in December, here is a peek at our share from earlier this week: spaghetti squash, fingerling potatoes (check out the big “bear paw” one in front!), grains, and apples!  The apples have to be my favorite.  These are probably some of the most beautiful apples I’ve ever seen…and they are organic.  If you know anything about growing apples, you know codling moths and other pests and diseases make it somewhat difficult to grow apples organically.  So these are a treat.  And they are crisp (my #1 requirement for a good apple), sweet, but not too sweet, and juicy.  As a (self-professed) apple snob, these are absolutely delightful.


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