I'll be honest with you...I've been meaning to do this blog for some time now, but things just...kept...coming...up. Blah blah story of my life. I meant to finish this blog last week..I'm so sorry.
If you're like me and really into roasting your own pumpkins for puree to use in many yummy dishes like pumpkin pie, then you'll find yourself with an abundance of those super yummy and good for you pumpkin seeds. Did you know: Pumpkin seeds are packed with fiber, protein, vitamins (like Vitamin E), minerals, and antioxidants?! Here is where we need that little "The more you know" thing to play...you know with the little shooting star and rainbow thing... So very good for you indeed!
Although I am not a big pumpkin carver, my husband is- so this year with the combination of his carved pumpkin and the two sugar pumpkins I roasted for various recipes, we had a quart sized ziplock bag FULL of washed, ready-to-roast pumpkin seeds. MmmMmMm! Here is our favorite way to roast them! We love it this way because we're in love with anything salty/sweet/spicy. This spice mixture has (in our opinion) the perfect combo of sweetness and saltiness...and just the right kick of heat! I use a mixture of brown sugar AND agave syrup to sort of cut back a tad on sugars our bodies can't easily use up. Agave is a great substitute. If you're a little nervous about the spiciness factor- please feel free to decrease the amount of cayenne and paprika :)
Spicy + Sweet Roasted Pumpkin Seeds
- 3 cups washed and dried raw pumpkin seeds
- 3 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1 teaspoon packed brown sugar
- 1 1/2 teaspoons agave syrup
1. Preheat oven to 275*F. Line a baking sheet (or two) with tin foil and set aside.
2. In a bowl add your cleaned and dried raw pumpkin seeds you've collected from your various pumpkin excursions :) Or you can just buy some raw ones at your local health food store ;)
3. Mix in your oil, garlic, Worcestershire, paprika, cayenne, salt, brown sugar, and agave. Make sure your seeds are evenly coated with the salty sweet mix.
4. Pour seed mixture onto your tin foil lined baking sheet(s) and spread out so that there is an even layer of seeds. You don't really want them on top of each other if you can help it. They'll end up steaming if overcrowded in your pan- try and keep them as one layer so they'll roast easier.
5. Roast in 275*F oven for 45 minutes, stirring half way through.
6. Increase heat to 300*F and roast in oven another 20 or so minutes (stirring half way through) or until your seeds are crispy and a light brown color.