Issues → September/October 2008 → Food →
Easy Does It: Pumpkin Seeds
Get more mileage from your jack-o'-lanterns
by Annie B. Copps
Submitted by Ellen Edersheim
This time of year, they're everywhere -- porches, benches, table settings, windows, sidewalks, farm stands, and grocery stores. Yes, pumpkins! And although those bumpy orange orbs are a terrific harbinger of everybody's favorite dress-up holiday, what do you do with them after the goblins are gone?
I say cut them in half and scoop out the seeds; then roast the shells (cut side down) for about 30 minutes in a 350 degree oven, and add the flesh to lasagna, pies, stuffed pastas, soups, or chicken hash. But what about those seeds?
Don't waste 'em -- toasted or roasted with a minimum of ingredients, they're a healthy and satisfying snack for lunch boxes, movie night, or cocktail hour (they look great in a fancy glass bowl). Or scatter them on a salad for a little crunch (my favorite way to enjoy them).
Sugar 'N' Spice
Perhaps you prefer your snacks a little snappier, or maybe on the sweet side. Be bold and experiment (there's no shortage of seeds). Add your desired flavorings when you toss the seeds and oil together. Note that if you add sweeteners -- a few tablespoons of sugar, honey, or maple syrup -- the cooking time may be shorter. Keep your eye on the seeds and stir them often.
If you like spice, try a tablespoon of cayenne, chili seasoning, smoked paprika, ground cumin or coriander, curry powder, or garlic powder. Or try my favorite, a combination of sweet and spicy: 1 tablespoon honey with 1 tablespoon cayenne.
RECIPE
Crunchy Pumpkin Seeds
Miscellaneous Recipes | Vegetables Recipes
Preparation Time: 5 minutes
Start to Finish Time: 20 minutes
- 2 cups pumpkin seeds, rinsed
- 1 tablespoon olive oil
- 1 teaspoon Kosher or sea salt
Heat oven to 350 degrees. In a medium bowl, combine seeds and oil and toss well to coat. Spread on a rimmed baking sheet and sprinkle with salt. Bake about 10 minutes and stir. Bake another 5 minutes or until lightly toasted. Transfer to a large shallow plate to cool.
If you prefer, you can toast seeds on the stovetop. Warm a large cast-iron frypan over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool.
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
Reader Comments
Registered users can add comments.
Registration is free, and just takes a moment.
Login or Register.