It’s time for your weekly pumpkin recipe (and of course, real pumpkin and real spices are crucial to the success of these dishes). Today we’re talking Roasted Pumpkin Seeds, which may sound simple, but there’s an art to it.
Start by choosing a sugar pumpkin (which yields crispier baked seeds). Wash the seeds thoroughly using a sieve. Next, add your seeds to a pot of boiling water for about seven minutes (this, again, helps produce a crispier end product).
When ready, strain the water and pat your seeds dry with a kitchen towel. Spread them onto a baking sheet and douse them with your spice of choice. How about pumpkin spiced pumpkin seeds? Drizzle the pan with olive oil, then sprinkle with cinnamon, nutmeg, ginger, cloves, sugar and salt. Toss well and bake at 325 degrees for 15 to 20 minutes.
This story was written for The Peak Radio