Remember how we said you could use the pumpkin seeds you had left over from when you made the Baked Pumpkin with Red Onion and Sage? Well, here’s a great way to fix them (That’s a Southern way of talking for those of you not blessed to be born in the Deep South). It’s a rather snackish sort of recipe, but you could also be very happy using these seeds as salad toppers.
- 1 cup raw pumpkin seeds
- 1 1/2 tsp. olive or coconut oil
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. sea salt
- Dash black pepper, cayenne, garlic, and onion powder if desired
- Preheat the oven to 350 degrees. Place the pumpkin seeds in a colander and rinse off any stringy bits, then toss them around to remove most of the water. Dump them onto paper towels or cheesecloth and pat them dry.
- Now you can transfer the seeds to a large mixing bowl. Drizzle the seeds with oil, then add the seasonings. Stir it all together until the seeds are evenly coated.
- Spread the seeds onto a baking sheet. Make sure they are in a single layer so they toast properly. Bake the seeds for 20 – 25 minutes, stirring them around a few times so they cook instead of burning in spots. They are done when you can smell them sizzling and they look golden on the outside. Cool the seeds on a plate, then store them in an airtight container if you don’t plan to eat them right away.
Adapted from Spiced Pumpkin Seeds Recipe © 2014 Joanna Pruess. All rights reserved.