I’m not a huge fan of roasted pumpkin seeds. You just make them and eat them because… well… that’s just what you do after carving a jack-o-lantern.
Everybody has one or two, complainS then you call it a night.
This year my husband says, “you’re the only one who likes those.”
Did I detect a bit of mockery in his tone?
Could he actually be insinuating that we shouldn’t roast pumpkin seeds?
I don’t think so.
This is a family tradition.
I’m going to roast the hell out of these things, and when everybody wants some I’m going to be like, “I thought you didn’t like pumpkin seeds.”
Because apparently I’m a closet a&$hole.
So I googled, and found two recipes that looked tasty – one savory and one sweet.
They both turned out amazing!
And yes, I did get to say, “in your face,” to Brad when he reached for more.
It was a shining moment for all closet a&$holes everywhere.
How to make pumpkin seeds that people will actually eat.
Sweet pumpkin seeds
(modified from one I found on Serious Eats)
Ingredients:
- 1 1/2 cups pumpkin seeds
- 3 tablespoons melted butter
- 1/4 cup of sugar (yes I know… it’s a lot of sugar)
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon salt
Preheat oven to 325.
Mix all the ingredients in a glass baking dish (I used glass because I thought metal would be too much to scrub later).
Cook for 30 minutes stirring twice during the baking.
Pull out of the oven and put on parchment paper to cool.
Store in a sealed container.
Ingredients:
- 1 1/2 cups pumpkin seeds
- 2 tablespoons melted butter
- 2 tablespoons of minced garlic (I just use the store bought stuff)
- 1 teaspoon salt
- 2 tablespoons of parmesan cheese (I didn’t do this but I’m going to next time!!)
Preheat oven to 325.
Mix all the ingredients in a glass baking dish (I used glass because I thought metal would be too much to scrub later).
Cook for 30-45 minutes stirring twice during the baking.
Let cool and enjoy!
Store in a sealed container.
And here is all our carving glory… (will I ever have one picture of everybody looking at the camera?)
The End.
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