Sunday, October 16, 2011

'Tis the Seasoned Seeds

I love carving pumpkins but the initial de-gutting part is not my favorite task.  I just have to remind myself of the delicious pumpkin seeds I'll get to eat after that gooey process.  And yesterday, I got a little more creative with the seasoning than usual.  Instead of just roasting them with salt, I decided to create three different flavors:

Italian Garlic Bread
Indian Zing

Step 1:
Gut out your pumpkin!

Step 2:
Separate the seeds from the pumpkin goo and rinse thoroughly.  While still wet, spread them into three different sections on a foil lined baking sheet.

Step 3:
 Spices Used:
Italian Garlic Bread: Italian Garlic Seasoning, Salt and added more Basil and Oregano
Indian Zing:  Cumin, Cayenne Pepper, Curry Power, Lemon Grass, Salt
Chai:  Allspice, but sprinkle on Sugar 2 mins before they are ready to pop out of the oven so the sugar doesn't burn

Step 4:
Sprinkle your season onto each pile with your three different flavors.  The more you sprinkle the more flavor they'll have.  Put in the oven at 350 degrees F for about 15-20 mins.

You'll never go back to just salted pumpkin seeds ever again after trying these flavors.  The Italian seeds have such a good punch of garlic and herbs.  And you'll get a nice kick from the cayenne with the Indian seeds.  Both of these would be great on salads or quash soup.  The sweet seeds will get you into the holiday mood when you taste the nutmeg, cinnamon and cloves!  But really, you can't go wrong with trying your own flavor combos.  Let me know which ones you try!

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