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.
Photographs by Erin Boyle.
Above: Pumpkin seeds rinsed and picked clean of the pumpkin flesh.
Above: Cayenne, sea salt, cane sugar, and olive oil for seasoning.
Above: Spices and seeds mixed together with a healthy drizzle of olive oil; enough to thoroughly coat the seeds.
Above: Golden brown seeds cooling on a sheet tray.
Above: Cooled pumpkin seeds, scooped into waxed paper bags.
Sweet and Spicy Roasted Pumpkin Seeds
- 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
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.
For more fall favorites, see:
See our Garden-to-Table Recipes for other treats to add to your fall lineup.