Pumpkin Seeds

Since today is Halloween we need something that is Halloween related.

Directions
  • Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  • Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
  • Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  • Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
  • Sweet Toss with cinnamon and sugar (do not use salt in step 4).
  • Indian Toss with garam masala; mix with currants after roasting.
  • Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
  • Italian Toss with grated parmesan and dried oregano.
  • Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

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