If there’s one thing we love in my family, it’s roasted and toasted pumpkin seeds. It’s a tasty reward for all our messy work carving pumpkins. But we’re not the ordinary salted seed family, we like to spice things up. Our two winning flavors are Jamaican Curry and Chipotle Cumin which tingle our tongues and tantalize our taste buds. It’s a bit of healthy trick or treating snack before we all get loaded up on sugar and sweets.
I make my seeds pretty simply. You can say I’m lazy, which I’ll admit to and am not ashamed. Many recipes will tell you to rinse and boil but I don’t fuss much with the stringy goop around the seeds. I just get as much of it off as I can. leave the rest and forget the rinsing step. I just spread them out on a plate and let them sit for as long as I have — overnight is best.
And then for the magical transformation.
A quick toss with a bit of olive oil — a tablespoon is adequate — generous amount of sea salt before and then after you roast and several shakes of your favorite seasoning. Chipotle, curry, cumin, Montreal Steak, Asian, Coriander — whatever you’re craving! Get creative like we do and your family will beg for you to carve pumpkins not just for Halloween. Thankfully my toaster convection oven works well for these seeds or I’d be bothering some friends today. All you do is roast and toast until golden and crispy for about 20-30 minutes on 400. It’s that easy!