Incase you’re wondering what I did with all of those seeds from the pumpkins I used in my Curried Pumpkin Ravioli…here they are! C R U N C H Y + S P I C Y = D E L I C I O U S
As I was scooping out these little guys I thought it would be a lot of work to get them all separated from the stringy pulp, but it wasn’t. Since the pumpkins were so fresh (straight from my garden) they came apart very easily – I put them in a colander and ran them gently under water using my fingers to separate all of the seeds.
Once they’re rinsed, lay them out onto a sheet pan and dry them out in the oven. Then season them and roast them. Since I was using curry powder for my ravioli, I went with that some along with cayenne, a pinch of sugar, salt and a touch of oil. Be creative and use your imagination…try different combinations of spices…sweet, smoky, savory, spicy…even a touch of soy sauce would be delicious!
- fresh pumpkin seeds, about 2c from 2 small pumpkins
- 1T curry powder
- 1t salt
- 1t olive oil (or sub coconut oil)
- ½t cayenne pepper
- ½t sugar
- Scoop out all of the pulp with the seeds from your pumpkin and place into a large bowl.
- Separate as much of the pulp as you can leaving the seeds in the bowl.
- Preheat your oven to 300 degrees
- Transfer the seeds and remaining stringy pulp into a colander. Rinse the seeds in the colander under cold water, using your fingers and separate the seeds as much as possible and discarding the pulp. The seeds should come apart easily.
- Next transfer the seeds onto an lightly oiled baking sheet in a single layer anyplace them in the oven for about 20 minutes to dry out.
- Remove and toss with all of the spices along with the olive oil and mix thoroughly. Spread out into a single layer and bake for an additional 20 minutes.
for a smoky version try smoked paprika and cayenne