So, remember when I posted all about roasting my own pumpkin and said I couldn’t tell you about what I did with the seeds yet because they were a special surprise for a friend?
Well, if not, that’s what happened, and you should check it out here.
Anyway, it’s time to spread the news about my special seeds. I have to admit that I don’t really like pumpkin seeds. They’re a bit too crunchy for me I think. But I also think they’re a bit…boring.
So I decided to divide my seeds into three groups and make three different flavors. I’d love if any pumpkin seed lovers tried them and let me know what you thought. I tasted them, but since I still don’t really love them (something about the texture I think…) I’m not sure which is the best recipe.
So, recipe number one: Almost Basic Pumpkin Seeds
Ingredients:
1 cup pumpkin seeds, rinsed
1 Tbs olive oil
salt and pepper
Instructions:
Place the seeds in a single layer on a baking sheet, top with oil, salt and pepper (sea salt and fresh ground black pepper will make this better!) and mix with clean hands to make sure seeds are evenly coated.
Bake at 350 degrees for 1 hour, “stirring” every fifteen minutes to prevent burning. Add extra salt on the last two stirrings.
Recipe number two: Hot and Spicy Pumpkin Seeds
Ingredients:
1 cup pumpkin seeds, rinsed
2 Tbs butter
1 Tbs Worcestershire sauce
1 tsp chili powder
2 tsp crushed red pepper flakes
1/2 tsp garlic powder
salt and pepper
Instructions:
Melt butter in a small sauce pan on stove, add Worcestershire sauce, spices, seeds, and salt and pepper (again, sea salt and fresh ground if possible!) Mix until seeds are evenly coated.
Spread onto a baking sheet and roast for 60 minutes at 350 degrees, “stirring” every fifteen minutes to avoid burning. Sprinkle with extra salt and pepper for the last two stirrings.
Recipe number 3: Maple Brown Sugar Pumpkin Seeds
Ingredients:
1 cup pumpkin seeds, rinsed
2 Tbs butter
1 Tbs REAL maple syrup
2 Tbs brown sugar
1/2 tsp cinnamon
salt
granulated sugar
Instructions:
Melt butter in a small sauce pan, add maple syrup, brown sugar, cinnamon, and seeds. Stir until evenly coated.
Spread on a baking sheet and sprinkle lightly with the salt and sugar.
Bake at 350 degrees for 60 minutes, stirring every fifteen minutes. Add extra sugar the last two stirrings.
And there ya have it! My special seeds. Hope you guys enjoy!
(Because as delicious as they were, Hubs and I still don’t love them. But I hope you do!)
I haven’t tried roasted pumpkin seeds yet, but my pastor raves about them! I’ll have to try out these recipes this weekend. I’m going over to their house to bake pumpkin pies with his wife on Saturday. Excited!
Have fun, and you should totally try these!
Thanks for stopping by!
Is that the dish I gave you? Kinda looks like it 🙂
Thanks for that! I love it!