Sunday, October 7, 2012

curry spiced pumpkin seeds

I bought two pie pumpkins yesterday with the intention of roasting them to make some pumpkin custard. That happened, don't get me wrong...but so did this:

curry-spiced pumpkin seeds
They. Are so. GOOD. I'm finding it impossible to stop eating them. Salty, kind of crunchy, kind of chewy, yummy. Loaded with manganese, zinc, and all kinds of other good stuff as well!

These are very easy to make - the hardest part is separating the seeds from the pumpkin guts. Once you get that done, you're home-free! Just toss the seeds with a little olive oil, some sea salt and some curry powder, then spread in a single layer (or as close to it as you can get) on a cookie sheet and roast at 350 degrees for 15-18 minutes, stirring a couple times during the roasting so that the seeds get nicely toasty all over and don't stick to the pan. Once they're done, let them cool a little bit and then go to town. Pumpkin town. Aw yeah.