Tuesday, November 8, 2011

Curry Roasted Pumpkin Seeds

Hope everyone had a great Halloween! Sadly, I didn't get to dress up this year but what's even more sad was that I had NO trick or treaters. Guess that's just what this world has come to these days.

Oh well.

One of my other favorite Halloween past times are carving pumpkins (while watching scary movies and eating yummy food). The only thing that gives me more satisfaction than a finished pumpkin, is a tray of roasted pumpkin seeds. And yes, I enjoy digging the guts out of the pumpkin.

What? It is Halloween after all.

On to the seeds. Generally, I roast them with salt, pepper & maybe some garlic powder. This year, I wanted something better. I'd recently eaten some curry roasted cashews and fell in love. If you know me, you know I love curry. I was out of raw cashews and decided pumpkin seeds would be just as good.

And I was right.

Curry Roasted Pumpkin Seeds

1 1/4 c. pumpkin seeds, cleaned and dried
1 T canola oil
1 t cumin
1/2 t curry powder
1/4 t garam masala
1/4 t turmeric
1/4 t salt

Preheat oven to 425. Mix pumpkin seeds with spices & oil. Place on a baking sheet in a single layer and bake for 25 minutes turning once. Allow to cool on tray before devouring.

That's it. It's really that easy to make roasted pumpkin seeds. Mystery debunked? Hope so.

If not, throw the seasoning on raw cashews. Mmmmm. Next time.....next time.

(Note, the other 1 1/4 c of seeds was used to make a sweet version....didnt quite turn out as I had hoped. So next time...next time).