Pimp my pumpkin seeds!
September 27, 2010 2:22 PM Subscribe
Well, guys, it's hard squash season again (finally!) and I intend to roast and nom every seed I can get my hands on. What are your best pumpkin seed recipes and tips?
posted by phunniemee to food & drink (13 answers total) 29 users marked this as a favorite
My go-to is spicy seeds:
I soak them in a mixture of tabasco sauce, salt, chili pepper, red pepper flakes, paprika, garlic powder, and a little liquid smoke for at least an hour, then bake at 400 for 15 minutes.
They are delicious, but I'm interested in branching out. My forays into sweet seeds have ended in an unappealing, sticky, mostly flavorless mess.
My question comes in three parts:
1) What are your favorite recipes/flavor combos for pumpkin seeds? I have only had success doing salty/spicy combos. Is there some trick I don't know for injecting any flavors other than salty/spicy into a pumpkin seed?
2) Since the big, orange, carve-em-up pumpkins are kind of intractable, I would like to eat the seeds of every hard-shelled squash. I have successfully eaten butternut squash seeds, acorn squash seeds, and carnival squash seeds. Are there any squash seeds that are inedible for reasons of poison or yuckiness?
3) Do you have a source, preferably a brick-and-mortar location--I live in Chicago--for raw (not roasted! I want to roast them myself!) pumpkin seeds during the off-season? Trader Joe's does not have them; they have bags of raw pepitas, which technically are pumpkin seeds, but they're shelled and taste like dirty hippies.