Pumpkin Carving night at our house is something we all thoroughly enjoy, each with our own self-proscribed roles, it seems. My husband becomes the artist, my son … the critic. And I … roast the pumpkin seeds. And each year, we think our pumpkin is the best one we’ve carved yet. But truly, this year’s is especially cute. Smile.
This year I tweaked my pumpkin seed recipe to add a bit more heat. Here’s how I do it.
Seeds from one LARGE carving pumpkin (I seem to get about 2 cups because eventually I get tired of separating them from the, well, you know).
Melt 1 tablespoon butter in a cast iron skillet
Put rinsed pumpkin seeds into the hot skillet
Salt and Pepper seeds to taste
And then I add:
About 2 tablespoons brown sugar (and these are heaping because we like our sweets in this family)
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
I toss the seasoning with the seeds and place into a 325-degree oven and let roast for about an hour or until all the liquid has evaporated and the seeds are a crunchy golden brown.
Let cool in the pan slightly before spreading onto a sheet of parchment paper. Allow to cool completely.
I love to sprinkle these on top of an autumnal salad, or add to brown bag lunches… or when I’m craving a snack and want something slightly sweet and crunchy!