Sweet and Smoky Pumpkin Seeds

Separating pumpkin seeds from their clingy, protective pulp is somewhat tedious and exceptionally messy. Why bother? The results are well worth the effort. You get both a delicious, old-fashioned snack, and the satisfaction that comes from utilizing nature’s bounty to its fullest.

These sweet and smoky pumpkin seeds are spiced up with chipotle, then softened with brown sugar for a seasonal flavor pop. If that’s not your style, make traditional pumpkin seeds using only oil and salt. Either way, these seeds are sure to please, as a healthy, gluten-free take-along nosh.

What to do with the rest of that orange squash? If you’re not baking a Thanksgiving pie, try making Smoky Chipotle-Roasted Pumpkin.

Ingredients
1 small pumpkin (about 3 pounds, yielding approximately 1 cup of seeds)
1 tablespoon olive oil
1 teaspoon light brown sugar
½ teaspoon salt
¼ teaspoon chipotle pepper

Preparation
Using large knife, slice pumpkin in half, just to one side of the stem. With a metal spoon, scoop out seeds and pulp, scraping sides of pumpkin until clean and smooth. Place clumps of seed and pulp in a clean bowl of water, and separate seeds by hand, discarding pulp as it comes loose. Repeat process 3 times, refreshing water each time, until seeds are smooth and clean, and no pulp remains. Spread out on a cookie sheet and allow to dry completely.

Preheat oven to 350°. Pour olive oil into small bowl. Mix in sugar, salt, and chipotle pepper and stir well. Toss dry seeds with olive oil mixture, and spread out in a single, thin layer on a cookie sheet.

Roast at 350° for about 20 minutes, turning once or twice, until lightly browned. Let cool to crisp up. Enjoy as a healthy snack.

 

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Categories: Snacks, Vegetarian

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9 Comments on “Sweet and Smoky Pumpkin Seeds”

  1. November 21, 2012 at 5:04 pm #

    I love pumpkin seeds for snacking and cooking. Your recipe is delicious sounding and is a great use of those seeds when we cook pumpkins. I cannot bear to toss them out. Although one time I did toss out the seeds and had the most wonderful “wild” pumpkin patch ever.

    • November 21, 2012 at 5:38 pm #

      I love your story, Teresa! How fabulous to have a wild pumpkin patch. Hope you have a wonderful Thanksgiving!

  2. November 22, 2012 at 1:26 pm #

    wow!! As a pumpkin addict I love this!!!

  3. November 23, 2012 at 9:13 pm #

    I always save the pumpkin seeds too! I wish there was an easier way to clean them, but it’s always worth it 🙂

    • November 23, 2012 at 11:54 pm #

      No kidding… But it’s too awful to toss them out.

      • November 26, 2012 at 1:12 pm #

        I can’t. I think I’m incapable of throwing anything out that is still remotely edible!

      • November 26, 2012 at 3:07 pm #

        Hey, maybe you should consider pumpkin seed mac and cheese for the throwdown!

      • November 26, 2012 at 4:00 pm #

        Hmmm . . . that’s definitely a possibility! The next Takedown is cookies! Just signed up 🙂

        More details forthcoming!

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