When I think of fall, one of the first things that come to my mind is watching football with my dad every Sunday night. He loves watching the games, but personally, I love eating all the addictive game-day food. From seven-layer dip to post-game pumpkin pie, there is always something to munch on. However, one dish stands out above the rest: spiced pumpkin seeds. This snack provides a healthier and more delicious alternative to popcorn that always leaves my guests craving for more. I have never seen a bowl of these left unfinished, and no matter the score, these will never fail to cheer up even the saddest of fans. Not only do these spiced pumpkin seeds serve as the perfect snack to serve at any fall-focused party, but they make an excellent garnish for any autumn dish, providing a burst of texture and flavor. With a simple and strong foundation, this recipe leaves tons of room for your own crazy experimentation. Best of all, an entire batch of these can be whipped up in less than 20 minutes, and its shelf life is determined only by how much self control you have.
All you need to get started is:
- Seeds from 1 pumpkin
- 1 tbsp. of extra-virgin olive oil
- ½-1 tsp. of salt
- 1 tsp. of pepper
Wash the seeds in a colander to completely separate all fibers from the seeds. Set seeds aside, and cook them in boiling salted water for 5-8 minutes until they they start to look transparent. Dry well, and toss with olive oil, salt and pepper. Preheat oven to 425°F, and spread seeds out on baking sheets. Bake for 12-15 minutes or until golden and crispy. Let cool and toss with spice blend of your choice.
Spice Blends: (These are my favorites, but feel free to experiment and try your own)
- ½ tsp. of turmeric powder
½ tsp. of chili powder
- 1 tbsp. of granulated brown sugar
½ tsp. of ground cinnamon
- 1 tbsp. of honey
½ tsp. ground cinnamon
¼ tsp. roasted cumin
¼ tsp. smoked cayenne pepper