Seasonal: Savory Roasted Pumpkin Seeds

Muncha buncha, cruncha muncha

If you have a bowl of pumpkin guts, with a bit of clean-up, you’ll have a bowl of super tasty pumpkin seeds that will disappear faster than you can say Sauvignon Blanc.

I am a pumpkin-carving Scrooge. I no like it. It’s cold and stinky and slimy and wet and just … gross. Using skinny little 99-cent blades to saw asymmetrical shapes into a large, hard, raw squash conjures visions of bloody palms and nearly-missed tendons. Don’t get me wrong — I love Halloween. I get the house all gussied up and festive with Halloween decorations, both bought and crafted, both creepy and cute. But don’t make me carve a pumpkin.

Fortunately, my husband loves to do it. It’s his “thing” to do with the kids, like burying dead pets in the backyard (R.I.P., Carmello the hamster). All I ask is that he save the pumpkin seeds and de-goo them, and place them all nice and freshly washed in a mixing bowl to await my ministrations.

Using my old recipe, adding a touch of a friend’s (Thanks for the Worcestershire Sauce tip, Nancy!) and poking around the interwebs, I now have this year’s batch, which my husband says are the best I’ve ever made.

Savory Roasted Pumpkin Seeds

2-3 cups pumpkin seeds – washed, with most of pulp and strings removed
2 tablespoons unsalted butter
2 teaspoons Worcestershire Sauce
A couple good dashes of:
Sea Salt
Cayenne Powder
Hungarian Paprika
Garlic Powder

Preheat oven to 300 degrees.

Melt butter in a small saucepan on low heat, and add Worcestershire Sauce. Add the dry spices. Mix well.

Toss pumpkin seeds and sauce together in a bowl, making sure seeds are evenly coated.

Spread seeds in a single layer on a baking sheet, and place in center rack of oven.

Bake for 40-50 minutes, stirring occasionally, and re-spreading the seeds to a single layer. Bake until seeds are golden brown.

They go very well with a dry white or a medium-bodied red. I’m sure they’d also pair nicely with whatever booze is in your “special” cabinet.


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