Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Thursday, October 7, 2010

Roasted Pumpkin Seeds

Roasting pumpkin seeds has long been a fall tradition in the McQuaid household.  We roasted our first batch (of many) for the first time this season last weekend.  What a wonderful salty snack these make.  

A great idea was posted by my brother-in-law, Eric, "...add any spices you can get your hands on like tandoori spice, or herbs de Provence or chili powder with a touch of cayenne pepper..."  I cannot wait to try some of these ideas, I don't know why we haven't been more adventurous with our seeds.  I appreciate your suggestions, are all over the art of pumpkin seed roasting.  =) 

pumpkin seeds 

Basically, you pull the seeds out and wash them and pull off all the pumpkin pulp.  Let them dry.  Then put in the oven at 375 degrees with a few tablespoons of butter, stirring them every few minutes so as to not burn them.  When they begin to show signs of browning, salt them generously, and continue to stir them to get them evenly browned.  Once lightly browned, take out of the oven and put in a bowl lined with paper towel.  Eat them whole.

1 comment:

  1. oooo-wee! love me sum pumpin' seeds!!!
    I like to spice them up a bit with almost anything I can pull out of the cabinet. always salt of course, then tandoori or maybe herbs de provence or perhaps a little chili powder and cayenne. bam!