November 8, 2010

Spiced Pumpkin Seeds

To me pumpkin seeds taste like fall! Growing up every year my family would pick one pumpkin and carve it together. Then we'd have a blast sifting through the pumpkin guts collecting seeds for roasting. When I carved my pumpkin this year I was feeling nostalgic so I decided to try my hand at roasting up the seeds.

  • fresh pumpkin seeds (I used some Butternut Squash seeds too - just for fun)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of cayenne pepper, to taste
  • 2 tablespoons melted butter

  1. Preheat oven to 350 degrees.
  2. Clean the pumpkin seeds and place them in a medium sized tupperware container with melted butter. Put the lid on and shake until all seeds are coated.
  3. Spread the seeds out into one layer on a roasting pan.
  4. Bake on the top rack until the seeds are browned to satisfaction. Note: Be sure to stir the seeds about halfway through the cooking process.
  5. Remove from oven and transfer into your tupperware. Add the spices and replace the lid. Shake until the seeds are evenly coated with the spice mixture. Note: Seeds will last up to a week in an air tight container.
Cook time: 15-20 minutes.


We Are Not Martha said...

I can't believe I haven't roasted pumpkin seeds yet this year. These sound sooo good!!


lisa is cooking said...

Roasted pumpkin seeds are so good! It's a great way to use the inside of the pumpkin too.

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