Thursday, November 1, 2007

Pumpkin seeds

I wanted to share how I Roast Pumpkin Seeds.
It’s pumpkin carving time and we all know what we get when we carve pumpkins with the kids? No, not a big mess. Pumpkin Seeds! Don’t throw them out. Here’s how to make a delicious and nutritious snack with those slippery little seeds.

Freshly plucked pumpkin seeds Butter – about 2 ounces of butter per cup of seeds Salt, to taste
Start by preheating the oven to 375º F
Separate the seeds from the pumpkin flesh. I use a colander under running water to make the job a little easier. It takes a little effort but once you get the hang of it, it’s easy. Be sure to remove all the flesh and the strings so they don’t burn in the oven.
Dry the seeds on layers of paper towels or dishtowels.
Some people soak the seeds in salted water for a day and that may make them taste better, but if you don’t have time for that. Boil the seeds in a pot of salt water for 10 minutes and this imparts a nice salty taste....
Once you are ready clean the seeds and dry them and they are ready for cooking.
I saute the Pumpkins seeds in butter and then add my seasonings, and pour them on a cookie sheet or baking pan and place in the oven.

Roast for 15 to 30 minutes until the pumpkin seeds are golden brown. Be sure to open the oven and shake the pan every once in a while so the seeds don’t burn. I use a large spatula to scoop and move them around and then flatten them out to a thin layer and place them back in the oven half way through roasting.
When done (about 20-25 min) remove the pan from the oven and let the seeds cool. You can also pick out ones that are done sooner so they don't burn.
Here are a few I have tried. The classic is to boil in salt water for 10 minutes and then saute in butter and sprinkle with salt and bake. Here are a few my kids love.
Add curry powder, turmeric, and saute and bake
Cajun Hot:
Add cajun spice and hot sauce and bake:
Ultimate Cajun:
Take the vinegar juice from a jar of penrose sausages and soak the seeds in the jar with hot sauce and cajun spice for 1 hour. Shake often. Saute in pan with butter until liquid is reduced. Bake in Oven.
Sprinkle with Garlic powder and bake
Old Bay:
Sprinkle with old bay and add Malt or Balsamic vinegar to the saute pan and cook till liquid is reduced then bake.
Classic taught to me by Kevin Stacks:
Sprinkle Lowry's seasoning salt and Worcestershire sauce on the seeds and saute in butter and bake.

No comments: