You might remember the truckload of pumpkins I scored awhile back. Well, what is the hidden gem of the orange squash god? Seeds of course.
I never really know what to do with the seeds. Roast, peel and then eat? Coming from someone who can’t be bothered to roll out pie dough, there is basically no way in hell I’m peeling thousands of tiny seeds.
And then I discovered that you can eat the whole seed without peeling it. Oh. I mean duh. But seriously, if I didn’t know that, then maybe you didn’t either and maybe I just saved you hours of pumpkin seed peeling time that you could use instead to play with your kids who might grow up to be research scientists and discover a cure for cancer all because you played with them more and all because I told you not to peel the pumpkin seeds.
See? I’m curing cancer one pumpkin seed at a time.
Oh by the way, make these immediately and don’t share them with anyone, especially your kids. They need more time on the computer doing preliminary research.
Roasted Chai Spiced Pumpkin Seeds
coats about 2 cups of seeds
Seeds from 1 pumpkin, rinsed (or 9 like me, haha. Seriously it was awesome.)
1TBL olive oil
1 tsp cinnamon
2 pods cardamom (shells removed)
1/4 tsp black pepper
1 seed from a star anise, outer shell removed (optional)
2 TBL agave or honey
Preheat oven to 400. Place seeds in a pot and and cover with water. Boil for 10 minutes and drain.
Spread seeds on an oiled baking sheet and toss to coat with oil. Roast for 5-20 minutes depending on the fatness of your seeds. Basically, you need to keep an eye on them. They need to be nice and browned, to the point where they are nearly burnt. This is because the crisper they are, the better.
Meanwhile, in a spice grinder or mortar grind cinnamon, allspice, cardamom, pepper, and star anise.
When seeds are done and have cooled a little, place in a bowl with spice mixture and toss to coat. Drizzle the agave or honey in a little at a time, stirring constantly so all seeds are coated. Best when warm. Enjoy!