Spice-Roasted Pumpkin Seeds

Spiced Pumpkin Seeds

Looking for a healthy diversion from all of the Halloween candy in your house? Pumpkins are not just good for decoration and their sweet nutrient-rich flesh. Their seeds are high in iron, fiber and protein, rich in amino acids and zinc.  So when you are carving up pumpkins or squash for decoration or baking, be sure to save  your seeds.  Clean and dry them before roasting for best results.  Then, when you find yourself peeking at your kids’ Halloween stash, reach instead for these pumpkin seeds for a healthy, savory snack.

Spice-Roasted Pumpkin Seeds

2 cups pumpkin seeds
2 teaspoon cumin seed
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
2 tablespoons olive oil

Clean and dry seeds:

Remove most of the pulp from the seeds without washing them.  Arrange seeds in one layer on a baking tray and leave them out to dry at least 3-4 hours or overnight.

Roast the seeds:
Preheat oven to 375 F. (190 C.) Toast the cumin seeds in a dry skillet over medium heat until fragrant, one minute.  Grind cumin to a fine powder in a mortar with pestle.  Whisk cumin, paprika, salt, cayenne and oil together in a medium bowl.  Add dried pumpkins seeds and toss to coat well.  Arrange in one layer on baking sheet.  Bake until golden brown, about 20 minutes.  Cool and store in air-tight container.

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