Most people are familiar with Jack O’Lantern pumpkins or the stuff out of the can for pies. The Jack O’Lantern variation is great for carving but not so good for eating because they are fibrous, bland (I’m told) and have a “low flesh to cavity” ratio. Although I might add here that the Seattle Woodland Park Zoo has found their inhabitants (in particular the hippos) don’t seem to mind.
While my pumpkins are ultimately destined for ravioli in a sage browned butter sauce there is the matter of my favorite part…the seeds. We opted to use a light coating of oil, a dusting of 9-spice curry and a sprinkle of salt. Toasted in a 350 degree oven for about 30-45 minutes (test for doneness) the result was a deliciously crunchy snack or quite possibly an addition to a salad or bowl of soup.
Toasted, Curry Pumpkin Seeds
- 1 cup seeds
- 1/2 teaspoon salt
- 1/2 teaspoon 9 – spice curry (or curry powder)
- 1 1/2 teaspoon vegetable oil
Bake at 350 degrees for 30-45 minutes, tossing every 15 minutes to coat.
Hope you have a happy – and safe – Halloween!