Friday afternoon I got the compelling urge to buy pumpkins for making puree (for then making pies, muffins, etc.) I cut, roasted, and pulverized one pumpkin that yielded five cups of puree. Not bad. I sat the seeds aside for roasting, and went to researching a few recipe ideas. I liked the idea of a sweet/savory combination, and came up with this. The only photo I have is the finished product, and my measurements were anything from exact, so I know I’m not in the running for any food blogging awards. These are really delicious, and took all of three minutes to put together, so try them, ok? Ok.
Sweet & Savory Pumpkin Seeds
1 pumpkin’s worth of seeds, rinsed and dried
2 t. olive oil
dash salt
dash cumin
dash chili powder
1 t. pumpkin pie spice
1 1/2 t. sugar
Place all ingredients in a sealed plastic bag (think ziploc) and shake to coat. Place on a foil-lined baking sheet. Bake at 250 degrees for 30 minutes, turning once. Remove when seeds are golden brown. Eat. Enjoy.
Article by Kelli. She's the primary caretaker of this here site. Hope you're enjoying your visit. 