The hubs carved the first garden pumpkin the other night. I am not much one for carving pumpkins, but I love roasting the seeds. I like that they are blank slate, you don’t just have to butter and salt them, you can mix them with any number of dried spices. One of my favorites is cumin so I went with that on this recipe. I should have more coming as today will be our first annual pumpkin carving party and I plan to be in the kitchen washing and roasting seeds the whole time!
Cumin Roasted Pumpkin Seeds.
seeds from one pumpkin
olive oil (enough to lightly coat)
1/4 – 1/2 t cumin
1/8 – 1/4 t salt, finely ground
Preheat oven to 350.
Wash seeds and dry them well. Toss them with remaining ingredients in an appropriately sized bowl and spread them in a thin layer on a silpat or parchment lined baking sheet. Bake for 30-40 minutes, stirring seeds every 8 minutes. Do not vary from the 8 minute rule, set an alarm. This will ensure you do not burn the seeds, but that they get dry enough to avoid soggy seeds. Remove from oven with seeds are dry and browned, but do not smell burned. Allow to cool completely before trying to store or they will get soggy anyway!