Sunday, October 12, 2008

Cumin-roasted Pumpkin Seeds


The absolute best part about carving pumpkins is saving all the seeds and roasting them! I got the basics of how to do this on Simply Recipes, and added some cumin to spice them up a little.
They are salty, crunchy, and extremely addictive! I loved the flavor the cumin added, but you could always try a different spice or just go with salt alone!

2 cups pumpkin seeds
4 cups water
2 tsp salt, plus extra for roasting
1 tbsp olive oil
1 tsp ground cumin

Preheat the oven to 375 F.
Remove all the stringy pulp from the seeds.
Place the water and salt in a medium saucepan and bring to a boil.
Turn the heat down to medium-low, add the pumpkin seeds, and simmer 10 minutes.
Pour the olive oil into a metal sheet pan.
Drain the pumpkin seeds, and add to the oil. Using a spatula or just by shaking the pan, mix the seeds so they are evenly coated.
Sprinkle with salt and cumin, mix once again, and bake for about 15 minutes, or until seeds are golden brown.

4 comments:

Maryanna said...

What a great fall recipe!!!

Brianna and Dustin said...

What a simple and lovely-sounding way to eat pumpkin seeds. I'll keep this in mind for an appetizer on Thanksgiving!

That Girl said...

I'm so excited to carve jack o'lanterns so we can have pumpkin seeds.

Katie said...

I loooooooove roasted pumpkin seeds. These look so yummy!!