Hello all and Happy Halloween Eve!
I’m sure all of you have been up to your elbows (literally) in pumpkins these past few days! I haven’t carved any pumpkins myself this year, although I did puree some pumpkin last week! Now, apart from the three recipes I’ve made containing pumpkin, I also scraped out that pumpkin’s seeds to toast in the oven.
I know baking pumpkin seeds isn’t a new concept to the majority of you, but I thought to myself, how could I NOT show you guys some cool twists on the traditional baked pumpkin seeds?! Especially since it’s October 30th, and I just KNOW people have been baking sheets and sheets of those yummy pumpkin seeds.
I gotta say, I’m an old fashioned gal and I love plain salted pumpkin seeds, but I came across a few varieties that I thought were worth a try:
- Ginger-Orange Zest
- Spicy (with chili flakes!)
- Rosemary & Garlic
I thought I’d try the Rosemary & Garlic ones, along with a few salted ones. To get the recipes for any of the others mentioned above, go here!
Rosemary & Garlic: For this variation, you’ll need
- 2 cups rinsed and dried pumpkin seeds
- 1 tbps olive oil
- 1/2 tsp fine grain sea salt (table salt will also do)
- 1/2 tsp garlic powder
- 1 tbsp finely chopped fresh rosemary
Salted Seeds: Usually, I just toss the seeds in olive oil and salt then throw them in the oven, but this year I’ve decided to brine the seeds. To do that, add your seeds to a small saucepan along with some water and salt (use the ratio 2 cups of water to 1 tablespoon of salt). Bring the water to a boil, then gently simmer for 10 minutes. Remove from heat and drain.
What is your favourite seasoning on roasted pumpkin seeds?! Let me know in the comments below!
– Sean xx