Save the Seeds and Serve Something Special
It’s Autumn on Cape Cod and the Halloween spirit is filling the crisp chilly air. My pumpkins will soon be meticulously carved Jack-O’ Lanterns, lit for the delight of costumed revelers. This year, I’ve even gone that extra mile and added a few spider webs and skeletons to the front porch. How spooky! Yes, I absolutely love Halloween and all the festivities late October brings as it kicks off the holiday season in New England.
Thinking about the celebrations and decorations, I of course turn to fall food, festive menus and that infamous fall harvest ingredient……the pumpkin. While I’m a little put off by the flood of pumpkin flavored processed food that take over supermarket shelves this time of year (I shall take a pass on the pumpkin spice latte, the pumpkin spice hummus (it seriously exists) and the pumpkin spice infused cream cheese), I love to eat and cook with pumpkins! The soft pulp inside contains an abundance of Vitamin C and is a good source of beta-carotene (great for your skin). The seeds are a good source of magnesium, calcium, potassium and beneficial fatty acids. With all the Halloween pumpkin carving going on, here’s my favorite way to use all those seeds!
Curried Pumpkin Seeds
- 12 ounces hulled pumpkin seeds (about 2 1/2 cups)
- 1 large egg white
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 2 tablespoons sugar
- 1 1/2 teaspoons coarse sea salt
- 1 tablespoon Madras curry powder (if you don’t have this in the spice drawer, this is easily made from turmeric, coriander, cumin, chili powder or black pepper, and fenugreek.
- 1/8 teaspoon cayenne pepper
- vegetable oil
Preheat your oven to 350°F and line a large baking sheet with parchment paper coated with the vegetable oil. Next, whisk the egg white, olive oil and lime juice together. At this point you add in all of the other ingredients. When this mixture is complete toss in the pumpkin seeds making sure they are evenly coated. Once the seeds have been evenly spread they will need to be baked for about 20 to 25 minutes tossing frequently. Serve them hot or cool them down and store for your next party.