I posted a recap of my trip to Apple Hill the weekend before last.
It actually didn’t take much convincing to get Preston to go with me. He was fairly excited for orchards, wineries, and food. Who wouldn’t be?!
Of course, he did seem to realize that he would be forced to go regardless of his level of excitement, so he negotiated and made one demand: roasted pumpkin seeds from the ginormous pumpkin I planned to grab (and did!)
Like a true man, he insisted that they be just like he was used to from childhood, and called his mom to find out what seasonings she used growing up.
Her simple but delicious combo is salt, pepper, and onion powder.
Fantastic.
I am also a pretty big sucker for sweet roasted seeds or nuts. I love them by the handful, thrown on a salad, or even on top of a creamy pumpkin soup. So I’ve got a second batch planned and coming soon! Just had to pick up one of those little “pie pumpkins” at Trader Joe’s, so I’m already prepared! Watch for that post 🙂
serves 6
** these measurements are approximate
3 C raw pumpkin seeds (approximately what I got from my happy rotund pumpkin)
1 T vegetable oil
1 t kosher salt
a few grinds of black pepper
1 t onion powder
Preheat oven to 400 degrees. Mix everything together in a bowl (or just on your baking sheet like Preston and I did), and throw them on a greased foil-lined baking sheet. Roast for about 10 minutes, until turning golden brown. Let them cool just a minute before you throw them in a bowl.
Nom.
Nutrition facts per serving: Calories: 395; Calories from Fat: 305; Total Fat: 33.9g; Saturated Fat: 6.4g; Sodium: 400mg; Total Carbohydrates: 12.6g; Dietary Fiber: 2.7g; Sugars: 0.8g; Protein: 17.0g
Leave a Reply