Sweet and Spicy Roasted Pumpkin Seeds by

Issue 94 · Change in the Weather · October 25, 2013

Sweet and Spicy Roasted Pumpkin Seeds

Issue 94 · Change in the Weather · October 25, 2013

The reward for the hard work of scraping the inside of a pumpkin clean? A crunchy treat that will be ready before you finish carving the last tooth in Jack's smile. Roasted pumpkin seeds are a perennial favorite in my house. In fact, I love the roasted seeds to much, that I often roast the seeds of other wintry squashes, too.

My approach to seasoning pumpkin seeds—and most other things—is to let the spirit move me. If I'm in the mood for something spicy, I'll add cayenne. If I want something simple, I'll rely on sea salt and olive oil alone. If I want to get fancy, I might combine cumin and cinnamon with the cayenne, along with a sprinkle or two of brown sugar.

Here's a simple recipe for a spicy sweet blend. 

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Photographs by Erin Boyle.

spicy and sweet roasted pumpkin seeds | gardenista

Above: Pumpkin seeds rinsed and picked clean of the pumpkin flesh. 

spicy and sweet roasted pumpkin seeds | gardenista

Above: Cayenne, sea salt, cane sugar, and olive oil for seasoning.

spicy and sweet roasted pumpkin seeds | gardenista

Above: Spices and seeds mixed together with a healthy drizzle of olive oil; enough to thoroughly coat the seeds.

spicy and sweet roasted pumpkin seeds | gardenista

Above: Golden brown seeds cooling on a sheet tray.

spicy and sweet roasted pumpkin seeds | gardenista

Above: Cooled pumpkin seeds, scooped into waxed paper bags.

spicy and sweet roasted pumpkin seeds | gardenista

Sweet and Spicy Roasted Pumpkin Seeds

Ingredients:

  • 1-2 cups rinsed pumpkin seeds, flesh removed and patted dry
  • Sea salt; approximately 1 teaspoon
  • Cayenne; approximately 1/4 teaspoon
  • Sugar; approximately 1 teaspoon
  • Olive oil, approximately 2 teaspoons

Instructions: 

Preheat oven to 350 degrees. Rinse pumpkin seeds, removing any extra pumpkin flesh. Pat seeds dry with a clean dish towel. In a small bowl, combine seeds with spices and olive oil, mixing well to coat seeds thoroughly. Spread seeds on an ungreased sheet tray and cook for 20 minutes, or until golden brown. Cool, and enjoy.

 

See our Garden-to-Table Recipes for other treats to add to your fall lineup.



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