Roasted Spicy Pumpkin Seeds
posted October 18, 2009 - 4:01pmTaken from an article by KarenFernau - The Arizona Republic, October 17, 2008
Recipe by Laura Slama, Cooking Instructior, Sweet Basil Gourmetware & Cooking School, Scottsdale, Arizona
When carving this year's Halloween jack-o'-lantern, turn the pumpkin seeds inside into flavorful and healthful snacks. Roasted pumpkin seeds
are subtly sweet with a nutty undertone. They are a good source of zinc, iron, copper and other minerals. Pumpkin seeds are also a good source of protein and vitamin K.
Pumpkin seeds can be turned into a Southwestern-flavored treat that can be eaten as a snack or sprinkled on salads for a spicy crunch. Or if you prefer the unseasoned type just use salt.
Directions:
Use a sharp, serrated knife to cut a lid on the pumpkin.
Use your hands to pull out the seeds and place in a colander. Discard any damaged or shriveled ones.
Separate pulp and fiber from the seeds. A pumpkin produces about 1 1/2 cups of seeds.
Place colander in the sink and rinse well, or until the seeds are free of any pulp.
Dry seeds completely with paper towels and preheat oven to 350 degrees.
In a large mixing bowl, combine 1/2 teaspoon each of ground cumin, chipotle powder and cinnamon. Add 1 tablespoon of olive, canola or vegetable oil to seasoning and mix well. Toss seeds in the bowl and mix well until all are covered. Salt to taste.
Place seeds in a single layer on a parchment-lined baking sheet. Roast until golden brown, about 15 to 20 minutes, moving seeds occasionally to roast both sides evenly.
Remove from oven and cool completely. Seeds can be served immediately or stored in a tightly sealed container and kept in a cool, dry place.
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Comments
Like the Sauce idea
I like the Pumpkin seed sauce idea if not too spicy! Post the recipe!
pumpkin seeds
Here in Mexico, roast pumpkin seeds (pepitas) are a very popular snack and are sold everywhere. The seeds can also be ground to a paste and mixed with spices to make pipián, a traditional sauce.
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