Gone To Seed

Tradition is a big part of cooking. Cultures are defined by cuisine, especially where food traditions run deep and food is linked to family, social, and seasonal events.

As we approach Halloween, Fall clam bakes are in full swing (like the one we attended yesterday – thanks Jon and Suzanna!) and pumpkin carving not only creates scary looking jack-o-lanterns, it creates another opportunity to continue or start a tradition of roasting pumpkin seeds. It’s easy, fun, and it gives you something to do while the kids are working on their pumpkins.

Pumpkin guts are gooey, but you’ve got to get in there and get them out anyway, so you might as well get over it and make a tasty snack while you’re at it. Just separate the seeds from the pumpkin flesh and strings. To wash the seeds, put them in a bowl of water and rub them between your hands to get the rest of the goo, flesh, and strings off. Put them in a strainer to drain for about 30 minutes, then spread them out on a baking sheet. Let them air dry or use a hair dryer to dry them more quickly.

In the meantime, set your oven to 300 degrees. In a pan big enough to hold your seeds, melt 4 tablespoons of butter and add 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt,  and 1/2 teaspoon ground allspice. Add the seeds and toss to coat, then spread them in a single layer on the baking sheet. For milder, more traditional flavor, omit the cinnamon, ginger, and allspice.

Bake for 20 to 30 minutes or until golden brown. Check every few minutes and stir about every 5 minutes. Sprinkle with salt to taste and serve hot or cold.

Roasting pumpkin seeds can be another family tradition that everyone will look forward to. What kind of Fall food traditions do you enjoy?

Tagged as: Halloween, jack-o-lantern, pumpkin