Sarah, a mom I know from my son’s school, gave me a little bag with roasted fresh pumpkin seeds she baked at home. They were very very tasty.
Pumpkin seeds make a nutritious and tasty snack, and have an extra oomph during the holidays. They make a good treat to serve to your holiday dinner guests without them losing their appetite from eating a more filling appetizer/s and then not having room in their bellies for the main meal.
The recipe was taken from www.about.com.
2 cups fresh pumpkin seeds
2 teaspoons olive oil (or other cooking oil)
2 teaspoons salt
1 teaspoons turmeric
1 teaspoons curry powder (Gharam Masala)
1/4 teaspoons black pepper
1/4 teaspoons cayenne pepper
Scoop the seeds out of the pumpkin shell using a spoon, scraper, or your hands. Place the seeds in a bowl. To clean the pumpkin seeds, remove and discard any strings or bits of clinging pulp.
Wash the pumpkin seeds in a strainer under running water to remove any remaining juices, or bits of pulp.
For immediate use, spread the seeds out on a shallow pan between paper towels and pat dry. To use the following day, spread the seeds out and allow to dry over night.
Place the dry seeds in a bowl and coat with 2 teaspoons of olive oil. Sprinkle with salt, pepper, and spices. Stir the seasonings with a spoon to evenly coat the seeds.
Spread the seasoned pumpkin seeds out on a baking sheet or shallow pan in a single layer. Bake in a preheated oven for 35-40 minutes*. (Stir every 10 minutes.)
* After 30 minutes, check and stir the seeds every 5 minutes. They may begin to pop or crack and turn a delicate golden color when done. They will be crispy and crunchy when ready to eat. Let them cool for several minutes before tasting.