Tuesday, October 18, 2016

The Pump-, the -kin, the legend... Batmouth


Over the weekend I went up to New England to visit my friend D, and she taught me how to make roasted pumpkin seeds! 

I've never made roasted pumpkin seeds before, in our household the primary concern when carving pumpkins was the swashbuckling tendencies of us hooligans. 

Without fail, every year peaceful pumpkin carving would turn into a pirate battle, or a battle reenactment, usually of the Ninja Turtle variety. Battle lines would be drawn, parents would intervene and the fight would result in a draw due to authority intervention... I still maintain we would have won.  

Regardless, the last thing our parents wanted to do was involve any heating element into that melee so I was super excited to try making them. 

D's pumpkin seed recipe:

-Preheat oven to 400 degrees F- 

1. Remove seeds, rinse, and pat dry.
2. Arrange seeds on an oil coated  (1-2 tablespoons) or Pam sprayed baking pan
3. Season with salt 
4. Bake until seeds are golden brown, check/shake the seeds around every 10 minutes or so to prevent burning and assure that they cook evenly

The white pumpkin had a sweeter aroma than the orange pumpkin and smelled distinctly of honeydew melon.

Meet Batmouth's best buddy... isn't he precious?

D allowed me to fiddle with the seasonings. The only thing I would do differently is I would allow the seeds to cook almost all the way through (85%) before I added the seasoning next time. 

1/4 tsp garlic powder
1/4 tsp of chili powder
1/2 tsp paprika 
1/2 tsp of parsley 
1/4 tsp of thyme 

Pumpkin seeds pre-baking

So delicious! 

Roasted Pumpkin Seeds

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