Roasted Pumpkin Seeds with Lime and Garlic
There are so many things that can go wrong in a day. Forgetting to put out the garbage, missing your bus, refereeing sibling rivalry, or the mail getting soaked. And bigger things, too--losing your job, getting your feelings hurt, worrying about bills, coming down with the flu.
And that's what I love about stepping into the kitchen--it's a daily chance for something to go right. And even if your venture fails spectacularly, at least you've been doing something with your hands, creating something, being generative instead of reacting or solving problems.
Carving pumpkins with the kids yesterday, I was scheming about how the pumpkin seeds could go right. It seems like a lot of work in the moment--separating stringy flesh from seeds, making sure kids don't fling them everywhere. Finally, a precious bowlful. Curry powder? Cinnamon? Chili powder?
I settled on lime zest, olive oil, and garlic powder. I don't use garlic powder a lot, but it's magical, in its way. Fresh garlic on these would be totally overpowering and would burn in a second.
God. These were so good. Last night for Yancey's birthday dinner, we had french onion soup, salad with pomegranates and goat cheese, and caramel apple cake. But these stole the show. Three cheers for little things going right.
Roasted Pumpkin Seeds with Lime and Garlic
Extract the seeds from one big pumpkin or two smaller ones. Put them in a colander and rinse really well, pulling off any strands of flesh. Shake vigorously, removing as much water as possible. In a medium bowl, toss pumpkin seeds with 1 tsp. coarse salt, 2 Tb. extra virgin olive oil, finely grated zest of one lime (making sure not to get any lime pith in there--very bitter), and 1 tsp. garlic powder. Line a baking sheet with parchment paper, then spread pumpkin seeds out in a single layer. Roast at 375 for about 15 minutes, stirring once or twice. Remove from oven when seeds are dry, golden and dark brown in places, and sizzling. Let cool. They'll get more crunchy as they cool. Add a little more lime zest and salt after they've cooled.
October 25, 2010
Reader Comments (12)
Amazing! I just roasted our first pumpkin seeds of the season last night, too. But, umm, you aren't going to hold out on the recipe for caramel apple cake for long, are you? I hope not.
I'll have to try this one out -- we've never done lime with our roasted pumpkin seeds, but my mind thinks my tongue will like it. We've got three big pumpkins waiting for carving some evening this week.
Hi -- a friend is trying out your recipe and reports that even after 25 mins at 375 degrees the pumpkin seeds are not browning. Any suggestions?
Hi Kendra! I'm way too late here, but I'd add a little more olive oil and keep on cookin'! (checking frequently). Every oven is different.
Sarah, just for the fun of it, have you ever tried to roast any squash seeds in a similar way? I manage to go through a lot more squashes than pumpkins in a year, and since we LOVE pepitas in any form, and will love these, I'm wondering if it's possible to broaden my application/effort to include other similar-looking seeds. Whattya think? Guess I'll try it once-----what can I lose? I'm actually glad you made me think this through for a bit............
A. Can you please post your favorite brownie recipe?
2. Are there any free blog subscription services? Meaning, is there a way I could subscribe and get your posts in my email versus checking back here periodically (without it costing you anything). Yes, I am lazy.
iii. Can you guys please come over for dinner some night? It's been too long. We are pretty much around. Saturday, Sunday, and Monday nights are better than others.
i burned the batch i put in the oven the other day. i think i could salvage about 4 seeds amidst all the charred ones...my advice: watch them closely!!!
We have made two batches of pumpkin seeds so far. Next batch will be with lime and garlic! I love the pumpkin seed pic!
Sarah, I share your philosophy about using what's in your fridge and love your blogname! Also like repurposing 'leftovers'. Have you ever tried 'toasting' your seeds in your wok/cast iron skillet? You don't even need oil cause the seeds have their own oils. Just use medium low heat. When they start jumping, hear popping noise, they're DONE! Do them in batches, so you don't have overcrowding.
That sounds delicious and easy, Eleanor. Thanks for the tip!
I roasted some butternut squash seeds the other day and they just didn't turn out well. They probably would have been better if I had upped the flavor as you did so deliciously here, but I think there is just no substitute for pumpkin seeds. Yum.
We made a double batch of these -- they're delicious. We ended up using a bunch on top of a pumpkin peanut soup that we made with some of the pumpkin scrapings. Yum, yum, yum!