"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Seasoned Roasted Pumpkin Seeds, by Mark Naker, is from A Taste of Generations ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 tbsp. coarse salt 1 tsp. garlic powder 1 tsp. cracked black pepper 1 tsp. paprika Pumpkin seeds
* We aren't big fans of really salty things so feel free to increase the amount of salt to your taste.
Preheat oven to 350 Blend the spices in a ramekin. Cut open a pumpkin and remove seeds. Separate the seeds from the stringy inner flesh and wash seeds in water. Strain out the seeds and pat dry with paper towel. Spread a single layer of seeds on a baking sheet and sprinkle with the spice blend. Roast the seeds for about 20 minutes, keep a careful eye on them so they don't start to burn.
We made this spice blend for our seeds in 2009. They are fantastic!
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