I have one word (ahem, hashtag) for you today: #TGIF!
That is all.
I’ll keep this post short and sweet because it’s Friday and I bet you have better things to do than sit here and read about pumpkin seeds! (I don’t, however, but that’s just me. *starts Googling pumpkin seeds*)
Halloween is coming up soon and before we know it we’ll already be in Christmas territory. Somewhere in between our American neighbours will be carving their Thanksgiving turkeys. Lots to do, buy, plan and attend in just a few short months!
As for those pumpkin seeds, I’ll just say this: if you plan on carving a jack-o-lantern in the next couple of weeks, I highly recommend roasting the seeds! Roasted pumpkin seeds make a delicious fibre- and nutrient-rich snack – perfect for this time of year when there seems to be candy everywhere.
These curry roasted pumpkin seeds are a re-do from my old blog that I couldn’t help but share again here. Give it a try if you’re in a crunchy snack mood and happen to have a large pumpkin lying around waiting to be carved ;)
The other flavour pictured is another tasty recipe that I plan on posting next week.
Do you roast the seeds from your Halloween pumpkin? If so, what seasonings do you use?
- Seeds from one large Halloween pumpkin
- 1 tbsp olive oil
- 1 tbsp curry powder
- Salt and black pepper, to taste
- Pre-heat oven to 350°F. Rinse and drain the pumpkin seeds to remove the pulp and arrange in a single layer on a greased baking sheet. Transfer to the oven and bake for about 20 minutes to dry out the seeds. Remove from oven and toss seeds with the oil, curry powder and salt and pepper. Return to oven and bake for an additional 20 minutes or until golden brown and crunchy.
- You might be tempted to blot the rinsed seeds with paper towel to dry them - don't! They'll stick to the paper towel and are tricky to remove!