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I posted this quick recipe over on Steller a few weeks ago, but I wanted to share it here as well. Roasting pumpkin seeds always makes me feel victorious, like I used almost all the parts of a food and hardly wasted anything. I made two foods out of only one food! Or something. Also pumpkin seeds are totally addictive and delicious.
Side note: This is important. How do you eat pumpkin seeds? Do you eat the whole thing, shell and all, or do you only eat the inner part? I eat the whole thing, and I honestly thought that was totally normal and everyone did that. But after making these, Mr. Briar and I were eating them and I noticed he was not eating the outer shells. Needless to say, it was quite shocking to find out that my husband of 1 year and I have very different views on how one should eat a pumpkin seed. Don’t worry. We have worked through our differences on the subject. But it really got me wondering about what the most popular way to eat pumpkin seeds is – how do you eat a pumpkin seed?
Roasting pumpkin seeds is so very easy. The hardest part about it is cleaning the seeds and removing all the stringy bits (I just can’t deal with calling them pumpkin guts, OK? Is there a technical term for that? Because I googled it and I couldn’t find it). Once you get them separated from the…other parts…just give them a quick rinse to remove any residue. Then pat them dry. The seasoning and oil will stick to them better if they are dry.
I tossed these with olive oil, salt, pepper and curry powder. FYI, my favorite curry powder is from Frontier Organic, I think it tastes so much better than other curry powders. I buy it in the bulk spices section at Fred Meyer, but they also sell them in jars (not at all sponsored, I just really like it). I decided on curry powder because I like it and I was making these as a garnish for my Roasted Pumpkin Coconut Curry Soup that I posted a few weeks ago. I think you could go with whatever spice you like, and I have also just done this with olive oil and salt and that is good too. Whatever floats your boat.
Curry Roasted Pumpkin Seeds
- pumpkin seeds* I had about 1 and a ⅓ cups
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon curry powder
- fresh ground pepper to taste
- Heat oven to 300°F degrees.
- Clean pumpkin seeds by removing the stringy parts of the pumpkin and then rinsing them to remove any residue. Pat dry.
- In a small bowl, toss with olive oil, salt, pepper and curry powder.
- Spread on a lined baking sheet and roast for about 10 minutes.
- Allow to cool and then eat! Best eaten the same day they are made, they did lose a little bit of their crunchy/crispiness after that.
Nutrition information is automatically calculated, so should only be used as an approximation.
But seriously, How do you eat a pumpkin seed?