Sunday, November 6, 2011

Curry Pumpkin Seeds

Halloween is over and the "Great Pumpkin" was still sitting on my counter. We never carved the big vegetable, so it just sat there being festive - and taking up precious space. This morning I had the urge to stab Mr. Pumpkin and steal his tasty seeds for some snacking. I called upon Mira to do the deed - it was her pumpkin after all, and she is being trained to wield a knife in her culinary arts program. And so at last the end came for the pumpkin, but the seeds are still being munched happily.

Curry Pumpkin Seeds
1 pumpkin
Salt
Olive Oil
Curry Powder
Cayenne pepper (if desired)

Preheat oven to 450F. Cut open the pumpkin and remove all of the seeds into a colander. Rinse seeds and remove all stringy pumpkin stuff and discard. For each half cup of seeds you have put two cups of water in a pot with one tablespoon of salt. (My pumpkin had about 2 cups of seeds.) Simmer in salted water for about 10 minutes. Drain seeds in a colander and place in a bowl. Drizzle seeds with olive oil until all seeds are lightly coated, and then toss with curry powder. (I used two teaspoons of curry powder for my two cups of seeds. Bake in a single layer on a sheet pan in the oven for about 15-20 minutes, until seeds are lightly toasted. Allow to cool and then toss with additional salt or curry powder to taste. You can also toss a pinch of cayenne pepper in to add some heat. Enjoy! Print This Recipe

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