Thursday, October 31, 2013

Southwest Roasted Pumpkin Seeds

  • 2 c pumpkin seeds
  • 1 T olive oil
  • 1 t chili powder
  • 1/2 t cumin
  • 1/2 t kosher salt
  • 1/2 t freshly ground black pepper

  1. Preheat oven to 350. Line cookie sheet or baking pan with foil or parchment paper.
  2. Remove seeds from pumpkin. I try to get most of the gunk off of them, but I don't wash or rinse them because I think they're more flavorful that way.
  3. Combine spices and mix well. Mix pumpkin seeds with olive oil and then spread spices over evenly.  I thought the easiest way to do this was to use a baking pan rather than a cookie sheet (easier for turning seeds with bigger edges on the sides).  I dumped the oiled seeds and then sprinkled the spices over the top.  Then stirred with spatula before putting in oven.
  4. Bake for 25-20 minutes, stirring every 5-10 minutes.
These are a bit time consuming for the amount of seeds that you get, but it is one of our favorite traditions and the seeds are always devoured.  I really should buy some pumpkin seeds and roast them, we would get a lot more and it wouldn't take near as much time as carefully picking them out of the pumpkin guts, ha ha ha! Emma LOVES taking them in her lunch on Halloween.  There are a ton of great recipes to season pumpkin seeds with, but this one is our favorite. Enjoy!

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