Friday, November 2, 2012

Garam Masala Roasted Pumpkin Seeds

A dark and gloomy All Hallows Eve was upon us. Still undecided at 6:00 if we were going to "Grinch out", turn the lights off and hide in the basement...the Halloween spirit struck. Kevin began hunting for pumpkin carving implements and I scrambled to throw together a costume. Trick or Treaters were few and far between so I thought I would sift through that bowl of pumpkin guts sitting on the counter and try roosting the seeds.  Growing up, a lady across the street always roasted pumpkin seeds on Halloween. Despite the candy and chocolate that was on hand, I remember enjoying the salty crispy seeds after a night of pounding the pavement. I decided to branch out and try a more exotic version of roasted pumpkin seeds using some garam masala spice I've hand on hand for ages. There are lots of recipes for making your own Garam Masala as it is a combination of a bunch of spices.  This recipe definitely has a few steps so make sure you have sometime set aside ... the end product is worth it.

Garam Masala Roasted Pumpkin Seeds

seeds from 1 pumpkin
3 tbsp vegetable oil
2 tsp Garam masala spice
2 tsp sea salt

Cut the top of the pumpkin off (if you are carving it for Halloween) or cut it in half. Using a large metal spoon scoop the inside of the pumpkin into a large bowl. You will need to then separate the seeds and place them in a strainer. Rinse the seeds with water removing any bits of pumpkin flesh.

Preheat oven to 375.

Place the seeds in a small saucepan and add 1 tsp of sea salt and enough water to cover the seeds. Simmer over low heat until seeds are softened, about 1 hour.

Drain the water and pat the seeds dry. Throw the seeds back into the saucepan and toss with vegetable oil, 1tsp salt and Garam masala. Place seeds on a baking sheet in an single layer (you might need 2 baking sheets).

Bake for 15-20 minutes, stirring once, or until seeds are golden brown.  Add another sprinkle of sea salt is you like them salty!

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