Wednesday, November 9, 2011

recipe: spicy + sweet roasted pumpkin seeds...

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 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
Makes 3 cups
For printable recipe, click here

  • 3 cups washed and dried raw pumpkin seeds
  • 3 tablespoons olive oil, clarified butter (or ghee), or coconut 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 or maple syrup

1. Preheat oven to 275°F. Line a baking sheet (or two) with tin foil or parchment paper (or silpats) and set aside.

2. In a bowl add your cleaned and completely 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 ;) To thoroughly dry, after cleaning in warm water, I allow my pumpkin seeds from my pumpkin to dry over night on a clean tea towel in a single layer on my kitchen counter. Then I space them out on two sheet pans (baking sheets) and allow to dry another 8+ hours at room temperature. 

3. Mix in your oil, clarified butter (or ghee) or coconut oil, garlic, Worcestershire, paprika, cayenne, salt, brown sugar, and agave or maple. Make sure your seeds are evenly coated with the salty sweet mix. 

4. Pour seed mixture onto your prepared 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 30-45 minutes, stirring a few times, or until your seeds are crispy and a golden brown color. 

6. Remove from oven and cool completely before packing them into an air tight container. These will last one week at room temperature (if you don't eat them before that!)

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