Sunday, November 20, 2011

Spicy Pumpkin Seeds

I've been thinking about Thanksgiving for a few days, and even picked up a few things, like a couple pumpkins for pumpkin pie and butternut squash which Kirsty made awesome butternut squash and lentil soup.

My sister made these spiced seeds based on a recipe from Cooking Light magazine.  The problem with the Cooking Light recipe is exactly that, they were too light, so she doubled the spices, and added the paprika and Santa Fe chipotle chili powder.

1 cup pumpkin seeds
2 tsp sugar
1/2 tsp Cinnamon
1 tsp Cumin
1 tsp Hungarian smoked paprika
1 tsp Santa Fe chipotle chili powder
1 tbsp canola oil


Put seeds in a saute pan on medium for about 4 minutes, just till they show a hint of browning.  They'll actually pop a little.  Mix up the spices then add the oil and seeds.  Cool seeds on a paper towel, single layer deep.

Jib Jab with Tim
I was wondering if the butternut squash seeds would be any good roasted, and they are.  Actually, we liked them better than the pumpkin seeds, which were really good too.   The butternut are fatter, and the hulls less-so.  All in all, these do have a bit of sweet, and mostly spicy, and altogether delicious.

Kirsty made some exceptional soup today.  So delicious, using our homemade turkey broth, the butternut squash and then she wanted to thicken in up, so we talked about adding potatoes, black beans, cannelloni beans, but we settled on some really good red lentils.  I'm going to do that recipe next.

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