Spiced Pumpkin Seeds, Two Ways

This is a quick, simple recipe involving my favorite vegetable: the squash. Winter squash were first cultivated in North America, grown in many beautiful varieties of which the pumpkin is perhaps the most ubiquitous. My favorite, however is the boston marrow squash, a bright orange hubbard squash with a strong lemony flavor and hardy flesh.

Instead of chucking the pumpkin seeds you scoop out while carving your gourd, you can make a sweet or savory treat with the nutritious seeds which are full of minerals. These recipes work equally well with any winter squash seed. To clean them, soak well and drain, picking out the flesh as you rinse. Dry them the best you can by patting them with a towel.

Coat the seeds in coconut or vegetable oil, and then salt to taste. Spread out on a baking sheet and sprinkle on one of the following spice mixtures:

Smoky Garlic Pumpkin Seeds

(I make this one in large batches, and use it for just about any roasted vegetables. The proportions are up to you, equal parts of everything is fine).

Smoked Spanish paprika

garlic powder

onion powder

mustard powder

black pepper




Sweet Chai Pumkin Seeds

3 tablespoons brown sugar

1 teaspoon cinnamon (more if cinnamon is not strong)

Pinch: Cardamom, cloves, nutmeg, ground black pepper, ginger

Place in a 350° oven and turn off. Check in about 30 minutes, the material of your baking sheet will affect how quickly the seeds toast. Seeds are done when they are golden and the shell is crispy.


Leave a comment

Filed under DIY, Eating local, Recipes

Comments are closed.