Saturday, November 24, 2012

Pumpkin Seeds

Pumpkin seeds are really fun to roast and are great because you can get creative with it and add whatever spices you want. I’ve done cinnamon and sea salt before which was delicious, and I'm looking forward to experimenting with other blends.

One pumpkin 
Sea salt
Olive oil, pasture butter or ghee

Cut the pumpkin in half and scoop out all the seeds and guts. Put them in a colander. Pick out all the orange guts, leaving just the seeds behind. Rinse well. Allow the seeds to drain for half an hour or so, then spread in a single layer on a greased cookie sheet. Bake for 30 minutes at 300 F to dry out the seeds. Check a couple times and stir so they don't burn. Remove them from the oven, toss with a couple tablespoons olive oil, or melted butter or ghee and whatever spices you want. Return to the greased cookie sheet and spread evenly again. Bake another 20 minutes until they are crisp and golden. Again, check every once in a while, and stir so they don’t burn.

Seasoning Ideas:
  • Sea salt
  • Cinnamon & sea salt
  • Cayenne pepper, thyme, sea salt & pepper
  • Garam masala
  • Chili powder & sea salt
  • Smoked or sweet paprika
  • Garlic salt or garlic powder
  • Cinnamon, allspice, ginger & sea salt
  • Paprika, curry powder, cayenne pepper & sea salt

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