One of the best things about this season is eating pumpkin seeds! They taste so good, even with just a little bit of salt, that it's a great snack to whip up after a night of carving pumpkins.
This week though, my family finally used one of the gigantic squash from our friend's farm. We cut it up for a delicious soup, and my father thought to bake the seeds just as he does pumpkin seeds.
Baking the Seeds
This is another one of those recipes where you can't really go wrong unless you try.
The basics are:
- rinse seeds and set out to dry
- drizzle with a little oil
- cook at 400 degrees for 25 minutes, or until golden brown
It's up to you to jazz up the recipe! My dad always did just plain salt, and a couple batches were also blessed with cayenne powder. But you can get as creative as you want.
Here are some ideas:
- Garlic powder/ raw garlic
- Smoked Paprika
- Pumpkin Pie Spice (pre-mixed or your own creation) ((I'm hoping to try that one this year!))
- Salt and Vinegar
- Salt and Lime (this delicious-sounding idea just came to me... has anyone tried it?)
Of course, there are nearly endless other recipes. Tell me about the time you got off your duff and made a batch of seeds!