Pumpkin Seeds

October 30, 2013

This is the first of a few posts that will recap recipes and projects from October 2013 Girl’s Weekend with my best bud, Becca! It was an awesomely productive long weekend, full of cooking, cocktails, making, designing, photo-shooting, brainstorming, collaborating fun. Everything I share from weekends with Becca is a creative collaboration—she’s a photographer, I’m a designer, and we love bouncing ideas around to make all kinds of things.

I’m excited to share more about our Girl’s Weekends formula soon, but in the meantime, I wanted to get these recipes up while it’s still October (barely). First up! A favorite Halloween snack. Simple and delicious.

……

Spicy Roasted Pumpkin Seeds
from the kitchen of Rebecca Hussey

  • pumpkin seeds, dried
  • olive oil
  • chili powder
  • freshly ground black pepper
  • salt

Autumnal Roasted Pumpkin Seeds
from the kitchen of Rebecca Hussey

  • pumpkin seeds, dried
  • olive oil
  • allspice
  • cinnamon
  • nutmeg
  • salt

If your pumpkin seeds aren’t yet rinsed and dried, start by separating the seeds from the pumpkin goop and rinsing them in a sieve or colander. Drain thoroughly, and spread them out on paper towels to dry overnight.

Once dried and ready to begin, preheat your oven to 425ºF. Mix your seeds with a glug of olive oil, and a healthy pinch of each of the spices, to taste. Spread your seasoned seeds out on a cookie sheet and bake for about 15 minutes, giving the baking sheet a good shake about half way through the baking time. Enjoy!


Photos by Sarah and Ampersander Studios

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2 Comments

  • Reply ayoungfoodie October 30, 2013 at 6:59 pm

    This looks wonderful – I’m a big pumpkin fan at the moment and might just try this! Thanks for sharing xx – ayoungfoodie.wordpress.com

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