Spicy-Sweet Toasted Pumpkin Seeds

If you ask my friend Eric, I’m not the one to give anyone advice on how to roast seeds. One fall, years ago, in Eric’s West Virginia cabin dubbed “The Shack,” we roasted pumpkin seeds. For the record, I wasn’t the one who turned the oven to broil, which ignited the seeds, sending flames up through the burners. Yes, cooking can be dangerous.

Luckily, while six adults stood around debating what you throw on a kitchen fire (water=bad, wet towel=good), Eric quickly donned heavy-duty potholders, reached in the oven, grabbed the flaming pan and shouted, “Get the camera!” and “Get the door!” (in that order) as he headed outside to the grill, a perfectly safe place for flames.

I didn’t give specific quantities here because the amount of seeds you get from a pumpkin or squash will vary. Just eyeball it … a little of this and a little of that. Go easy on the cayenne pepper unless you really like it extra spicy.

Ingredients:
Seeds from a pumpkin or winter squash
Olive oil
Sugar
Salt
Cayenne pepper

Method:

  • Preheat oven to 375 degrees F. Cut squash in half and scoop out the insides. Separate the seeds from the stringy pulp. Don’t fret too much about getting all the strings, they won’t hurt you. Rinse the seeds.
  • Toss seeds in a bowl with olive oil, sugar, cayenne and salt.
  • Spread seeds in a single layer on an oiled baking sheet.
  • Bake for about 10 to 12 minutes or until golden brown, stirring occasionally.

4 Responses to “Spicy-Sweet Toasted Pumpkin Seeds”

  1. Chef E says:

    Ha that was a cute story, not sure what I would yell if that happened, but I have smoked things in the house with my cast iron smoker, and hubby came in from work and thought I had burned something.

    I love pumpkin seeds and spicy, so this is a great recipe!

  2. Pam says:

    damn. and we just composted the pumpkin seeds.

  3. Jennifer says:

    This was my first try, after reading the article in the Daily Mail. My kids & I couldn’t get enough of these deliciously nutty treats! Spice was not “spicey” to turn kids off, but just perfect! Making them again this afternoon!

  4. Jennifer says:

    Update: after re-reading the recipe, I must say that I wish amounts were given for the ingredients********

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