Toasted Pumpkin Seeds
makes 1 cup
When you clean out your pumpkin to make a jack-o'-lantern, save the seeds to toast for a salty, spiced snack. Most winter squashes, such as Hubbard, butternut and acorn also contain edible seeds.
1 cup unhulled pumpkin seeds, raw
2 tablespoons kosher salt
1 tablespoon olive oil
1 teaspoon fine sea salt
1/4 teaspoon garam masala
prep: 15 minutes
total: 1 hour 5 minutes
saucepan
sieve
kitchen towel
parchment paper or silpat
small bowl
baking sheet
spatula
1. Preheat the oven to 350F. Try to remove as much pulp from the seeds as possible and then combine then with the kosher salt in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and spread the seeds out on a kitchen towel to dry off for 10 minutes.
2. Line a baking sheet with parchment paper or a silpat. Toss the seeds with the olive oil and spread out in a single layer on the baking sheet. Toast for 20 minutes and then stir. Combine the fine sea salt and the garam masala in a small bowl and set aside.
3. Toast for 10 minutes more and stir. The seeds will be done when they are golden brown and smell nutty. Check the pumpkin seeds frequently after the 30 minute mark, some ovens may toast faster than others.
4. When the seeds are browned to your liking, toss with the fine sea salt and garam masala mixture. Cool on the baking sheet and enjoy in salads or as a snack.
