After carving a small army of Jack-o-Lanterns to light up my porch for the trick-or-treaters this year, I was left with a fridge full
of pumpkin guts. To combat these gourd-esque inards I found this awesome recipe
for Spicy Roasted Pumpkin Seeds on SeriousEats.com.
The ingredients you need for this recipe are:
The first thing you're going to do is pre-heat your oven to 350'-
- 1 1/2 cups pumpkin seeds
- 2 tablespoons melted butter (or olive oil)
- 1 tablespoon red pepper flakes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- salt to taste
Next, wash and dry your pumpkin seeds.
Then, melt your butter in a microwave safe dish
and lightly toss seeds with butter (or olive oil) until fully coated.
When the seeds are coated, add your spices and mix thoroughly using a spatula-
Lay your seeds on your greased baking sheet single file and bake 30 minutes (stirring occassionally).
Once out of the oven, put them in a paper towel sleeping bag to soak up the extra butter before serving to your friends.
I added another dash of salt to mine after baking because salt is delicious.
And you're all set!
I threw mine in a Pyrex container to take to work, these could last about a week in a sealed container.
Stay tuned later this week for Cinnamon-Sugar Roasted Pumpkin Seeds! Bon appetit!!