October is here. Carve the pumpkin for the holidays. But save those seeds! Alia and her dad have a yearly event. Scoop out those seeds, clean them, roast them, then maybe get around to eating them before they mold. Oh, and carve two pumpkins. This year, we are going to add spices to the seeds and maybe eat them quicker.
fresh pumpkin seeds, clean off the pulp
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) Worcestershire sauce*
1 or 2 dates of hot sauce (such as Tabasco sauce)
1/2 tsp. (2,25 g) paprika
1/4 tsp. (1 g) each: ground cumin, cayenne pepper, and organic sugar
optional: add other spices or increase the amount to taste
1. In a bowl, toss seeds in the the oil, Worcestershire, and hot source.
2. Add there remainder of ingredients and toss again.
3. Spread the seeds in one layer on a greased sheet pan.
4. Bake for 45-50 minutes or until seeds turn light brown and dry out. Stir a few times.
5. Cool and store in an airtight container.
*Substitution: 1/4 cup (60 ml)
1 tsp. (5 ml) each: soy sauce/gluten-free liquid alminos, cider or white vinegar, and tamarind paste or organic lemon juice
dash hot pepper sauce
pinch of cloves
Preheat the oven to 250F (120C)
fresh pumpkin seeds, clean off the pulp
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) Worcestershire sauce*
1 or 2 dates of hot sauce (such as Tabasco sauce)
1/2 tsp. (2,25 g) paprika
1/4 tsp. (1 g) each: ground cumin, cayenne pepper, and organic sugar
optional: add other spices or increase the amount to taste
- ginger-orange zest
- cinnamon
- cumin
- turmeric
- peppercorns
- chili powder
- garam masala (Hindi hot spice blend)
- sage
- Chinese Five-Spice powder
- vanilla
1. In a bowl, toss seeds in the the oil, Worcestershire, and hot source.
2. Add there remainder of ingredients and toss again.
3. Spread the seeds in one layer on a greased sheet pan.
4. Bake for 45-50 minutes or until seeds turn light brown and dry out. Stir a few times.
5. Cool and store in an airtight container.
*Substitution: 1/4 cup (60 ml)
1 tsp. (5 ml) each: soy sauce/gluten-free liquid alminos, cider or white vinegar, and tamarind paste or organic lemon juice
dash hot pepper sauce
pinch of cloves
