Pumpkin Seed Recipes
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‘Tis the season of pumpkin spice everything. And with a thick, orange line dividing people into two camps, you are either an absolute diehard fan of this phenomenon or you are in the hater’s club. There really isn’t much in between. In a bygone era (we’ll call it the 90’s), pumpkins only leant themselves to a few edible delights. Outside of pumpkin pie at Thanksgiving and pumpkin seeds at Halloween, there really wasn’t a craze for the flavor profile of this swollen squash. Chances of encountering it in ravioli or a pureed soup at an upscale eatery was possible, but unlikely. You could consume those little candies that looked like pumpkins, but they sure as heck didn’t taste like them. Pure, canned pumpkin served as a gift to dog owners if Fido had tummy trouble. But beyond that, pumpkins had a popularity window of about 4-6 weeks and then it was on to other fads. This was the pumpkin patch way until one day, that good old Starbuck’s came along, injecting its magical pumpkin spice latte into the world and igniting the endless anticipation and duration of pumpkin fever forever.
Pumpkin Spiced Pumpkin Seeds
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If orange is your new everything when fall rolls around, this recipe is for you. It’s a happy marriage of a classic, tried and true perennial favorite combined with the hottest autumnal seasoning of all time. It pairs beautifully with sweater weather, changing leaves, and a hot toddy. It also packs a healthy punch, loaded with fiber, iron, and a plethora of other vital nutrients. Of course, it checks the sweets box with notes of cinnamon, clove and brown sugar, but it’s by far the wiser choice when stacked against a quick grab from the Halloween bowl or other high calorie treats infused with the addictive spice. This festive food is a crowd pleaser and a craving crusher for all. You might even be able to get one of those pumpkin spice protestors to try a handful.
What You Need:
2 C raw, rinsed pumpkin seeds from a freshly carved pumpkin
2 T butter, melted
1 T maple syrup
1 T dark brown sugar, packed
1 t kosher salt
2 t ground cinnamon
1 t ground ginger
½ t ground nutmeg
½ t ground clove
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What You Do
Preheat oven to 325. Lightly coat a baking sheet with cooking spray. In a large bowl, mix seeds with melted butter and syrup. In a small bowl, combine brown sugar, salt, cinnamon, ginger, nutmeg and clove. Add to a large bowl and combine until seeds are coated. Spread in single layer on a baking sheet and roast for 15 minutes or until golden brown, tossing halfway through to cook evenly. Allow to cool for 2-3 minutes and enjoy.