I don’t know if I am just weird…but I’m not big on touching all the “guts” from inside a pumpkin. While carving is fun, I’d rather paint, glue, glitter, or even decoupage a design on a pumpkin. I know its a Halloween tradition so I started trying to motivate myself into grabbing the giant knife and digging in. And what better to motivate me than food? Inside that pumpkin are all sorts of tiny seeds just waiting to be eaten. Now I’ve tried roasting the seeds in the past and they’ve just been okay. So how can I make them better? I’ve searched the web and here are a few of what I have found to be the most interesting flavor combos. Let me know what you think!
Step 1 – Wash the seeds in a colander to remove the extra gunk. To make life easier, do this right after the seeds have been removed from the pumpkin.
Step 2 - Coat them in melted butter and mix them with your chosen flavor combination (listed below).
Step 3 – Place them in a single layer on a cookie sheet.
Step 4 – Bake for 10 minutes. Stir and bake for another 10 minutes.
Step 5 (and possibly the hardest step) – Let cool before eating
Italian – Italian seasoning blend, Parmesan cheese, olive oil, salt and pepper
Simply Sweet – Cinnamon, white sugar, brown sugar and dash of salt
Pumpkin Pie – Cinnamon, ground ginger and a pinch of nutmeg
Honey Mustard – For every cup of pumpkin seeds, mix with 2 tsp honey and 1 tsp spicy brown mustard
Asian Influence – For every cup of pumpkin seeds, mix 2 tsp honey, 1/4 tsp orange extract and 1/2 tsp soy sauce
South of the Border – For every cup of seeds, mix 1 tablespoon taco seasoning and 1/4 tsp garlic salt
Spicy Seeds – For 3 cups of seeds, mix 1/2 tsp garlic powder, 1 tsp salt and 1 tablespoon seasoned salt