When you're done carving a large pumpkin (my Pumpkin Fairy House may provide some inspiration), you'll have lots of fresh pumpkin seeds left. My suggestion: use them to make Fantasy Tavern Roasted Curried Pumpkin Seeds!
Roasting fresh pumpkin seeds only requires two things: 1) the seeds need to be really dry, and 2) they need to be adequately seasoned. Here is a recipe that will guide you through the entire process in no time.
- 2 cups fresh pumpkin seeds
- 2 teaspoons SB's curry powder
- 1 teaspoon Kosher salt
- ½ teaspoon granulated white sugar
- 2 tablespoons vegetable oil
Preheat the oven to 325 degrees Fahrenheit. Put the pumpkin seeds in a large bowl filled with cold water (to remove the pumpkin slime and flesh). Seeds will float to the top. Remove any flesh stuck on the seeds with your hands. Using your hands, shake the seeds to remove excess water, then transfer them to a baking sheet. Using a hair dryer (yes, it sounds insane, but it's so effective and quick), dry the pumpkin seeds - they should still be slightly tacky but completely dry.
Toss to combine the dry pumpkin seeds with curry powder, salt, sugar, and oil.
Roast the pumpkin seeds for about 25 minutes, stirring every 5 or so minutes. Enjoy straight from the oven with a frosty beer.