Oops. I forgot to mention the seeds yesterday. These tiny succulent little morsels, often forgotten and discarded, can be just as marvelous as the beautiful soup a pumpkin can make. When seasoned well and roasted until crunchy, these dangerous devils will be popped into your mouth without any delays in between bites. You’ll see. Last night, I spooned these into my mouth non stop, often overlapping bites for fear of my mouth being pumpkin seed free, while Paul and I curled up on the couch and watched Snatch, an old favourite.
You can start by seasoning your pumpkin seeds with salt and pepper, and then start to layer on flavours with any spices you have on hand in the kitchen. In the recipe below is how Paul made it but the combinations are really endless. Be generous with your seasoning, your mouth will thank you.
Roasted Pumpkin Seeds
What you need:
garlic powder (optional)
cayenne pepper (optional)
curry powder (optional)
What to do:
1. Preheat oven to 350°
2. Toss the pumpkin seeds with a lug of olive oil and the spices in a bowl.
3. Transfer pumpkin seeds to a baking sheet and spread out.
4. Roast in oven for 30 minutes.