Roasted Masala Pumpkin Seeds use an intriguing masala curry spice as an alternative to plain salted pumpkin seeds.
Roasted Masala Pumpkin Seeds
By Sue Lau | Palatable Pastime
Every fall I always look forward to buying pumpkins to use in pies and also for Halloween decorating. The little sugar pumpkins (those are the ones used in pies) are great to roast, scoop out the pulp and freeze for later. And after carving Jack O’Lanterns, there are always plenty of seeds left. The only hard part to making a delicious snack out of them really, is getting the icky pulp off them. I generally achieve this in stages, removing as much of the orange stuff as I can, then doing several rinses, rubbing small amounts between my hands under water and refreshing the water every so often. Once they are nice and clean I spread them out on paper towels to dry so they won’t have a slick feel when I apply the butter and spice.
This spice mix is one I put together to make the Trader Joe’s Bollywood popcorn. I am totally in love with that spice recipe! But in years past I have also used a garlic salt mix, a Cajun spice mix and even a BBQ spice mix. They are all made basically the same as this, switching out the types of spice blends.
If you do more than the pie pumpkin (my Jack O’Lanterns aren’t carved yet and I wanted to get this recipe to you), you can just measure out what you have and multiply the butter and spice accordingly. The cooking method remains the same. The only thing you don’t want to do is pile the pumpkin seeds up on the pan because they won’t roast correctly. But if you have dried the seeds thoroughly, they should be shelf stable enough to wait for you to do additional batches.
But I hope you enjoy and have a spooktacular Halloween! Until next time-
~Sue
Roasted Masala Pumpkin Seeds
Ingredients:
- 3/4 cup raw pumpkin seeds (this is what I got out of a small pie pumpkin)
- 1 teaspoon melted butter
- 1 teaspoon Bollywood seasoning (see my recipe here)
Method:
- Preheat oven to 300ºF
- Toss pumpkin seeds with butter and seasoning.
- Spread on a baking sheet in a single layer and bake at 300ºF for one hour, stirring once or twice while baking.
Tip: I thoroughly rinse seeds removing all pulp, then dry on paper toweling overnight before roasting.
From the kitchen of palatablepastime.com
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You might also like:
Masala Spiced “Bollywood” Popcorn (Trader Joe’s Clone)
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