After all these years of carving pumpkins, I decided to roast the seeds from our pumpkin this year.
To clean pumpkin seeds, rinse under cold water and remove all the pulpy string (before it dries). Dry seeds throughly. Toss seeds with the following ingredients:
3 Tbsp melted unsalted butter
3 Tbsp sugar
1 tsp pumpkin pie spice
pinch of kosher salt
Heat oven to 350 degress and line a baking sheet with nonstick foil. Mix 1 cup of seeds with the ingredients in a medium bowl. Place on prepared baking sheet and roast 15 to 20 minutes or until brown, stirring and turning seeds halfway through roasting.
Other flavor combinations:
Parmesan-herb: Toss seeds with 1 Tbsp olive oil, 2 Tbsp grated parmesan cheese, 1/4 tsp crumbled thyme and salt to taste. Halfway through roasting, toss seeds with another 2 Tbsp grated parmesan cheese and 1/4 tsp crumbled thyme.
Curry: Toss seeds with 1 Tbsp canola oil, 1 1/2 tsp curry powder and salt to taste. Halfway through roasting, toss seeds with another 1 1/2 tsp curry powder.
Spanish Paprika: Toss seeds with 1 Tbsp olive oil, 1 tsp spanish paprika and salt to taste. Halfway through roasting, toss seeds with another 1 tsp spanish paprika.
Recipe from October 2009 Redbook Magazine