Wednesday, March 24, 2010

Fiery Pumpkin Seeds

This is one of the recipes I found when trying to put all of our Halloween 2009 Jack-o-Lanterns to good use. It is adapted from Mark Bittman's How to Cook Everything (original edition/1998):

Separate the seeds from the pumpkin strings by rinsing them in a bowlful of water. Dry the seeds between paper/dish towels.

Preheat oven to 350 degrees F.


Mix (for 2 cups seeds; adjust for more/less seeds):

2 T light vegetable or olive oil
1 t cayenne (or more to taste)
1 t salt [I use less]
1/2 t cumin [Bittman says "optional"; I think the cumin is essential]

Toss the seeds with this mixture until they are well coated.

Bake the seeds on a baking sheet in a 350 degree F oven for 30 to 45 minutes, tossing occasionally, until they are tan and crisp.

These are good as a snack.  They are also good as a topping for Stuffed Poblano Peppers or Poblano Chili Stuffed with Pumpkin.






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