Thursday, October 28, 2010

Maple Pumpkin spice and Indian Spice Love toasted pumpkin seeds

Happy Thursday everyone!

                     Hope you are having a great day!! To continue my little theme week here on contagious health let's talk pumpkins!! I know I'm a little behind on posting about this beloved gourd-like squash but I guess I'm not hard core then...or maybe I've just been holding out because I want you to pay attention to my pumpkin mania and nobody Else's, I'll never tell:) Anywho, I massacred my first pumpkins of the season yesterday and made some yummy stuff with it's insides...

Mine in the garden is still thinking if it wants to ripen or not..maybe by Christmas:)

                Oh Oddie, such a camera hog!!

No, the pumpkin didn't just age 80 years, this is a gourd I picked up on my last Covert Farms excursions! It's like a star fish!!

Scraping out the guts!!! Wish I had some kids around as I love how they squeal and squeeze and make a mess of it all!

I cut the gutted pumpkin and baked them in the oven at 350 degrees for about 30 minutes. More on this tomorrow!

Then I washed the seeds thoroughly as some of the guts really sticks to the seeds, or vice versa. Then it was creativity time!!! I really wanted something with maple syrup and because I knew the sweet stuff goes so well with pumpkin spice, I knew it would be a match made in pumpkin seed heaven!! Next I wanted to try an Indian spiced version. Check them out.....

The ones on the left aren't burnt its just the caramelization of the maple syrup!!

Oh baby are these good!!!

The indian spices were awesome but I should have added some salt to make the flavors pop

Make sure that you watch the seeds carefully as they burn SUPER fast...especially these brown sugar and cinnamon!

Maple Pumpkin Spice pumpkin Seeds

1 cup rinsed pumpkin seeds
1 tbls Pure maple syrup
1 tbls Pumpkin Spice Blend

Indian Spice Love pumpkin Seeds

1 cup rinsed pumpkin seeds
1/8 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon garam Masala
1/8 teaspoon curry powder
dash of turmeric
1/2 teaspoon salt
1-2 tbls olive oil

Mix all ingredients together so that the seeds are well coated. Place on a baking pan and toast in the oven at 350 degrees for approximately 10 minutes (or more depending on your oven). It's a good idea to give the seeds a good mixing half way through. Enjoy!!!


bitt said...

I want to get a pumpkin just for the seeds. :-)

Your kitten is adorable! Makes me want to hop over to the shelter...

griffen said...

roasting pumpkin seeds was always my favorite thing to do in the fall. i can't wait to try the indian spice recipe!

Kris | said...

oh goodness girl.....These seeds sound fab! I am in love with pumpkin seeds and Indian spices right now, so I think I will love these just fine :)

I love how you are so great with your flavours!


HiHoRosie said...

Oooh yummers! I could eat them all!

And I love the pic of Oddie in the background. So adorable!