Curried Pumpkin Seeds with Garam Masala

When you cook something with pumpkin or squash (such as Thai pumpkin stew) and you spend all that time removing the seeds and the muck, it’s a shame to just throw out all the protein. Ok, chuck the muck, but keep the seeds. I went through a pumpkin seed stage and then realized I had a tough time digesting pumpkin seeds. But when I saw some new instructions on Oh She Glows via Elise at SimplyRecipes, I thought I’d give it another try. Her advice was to boil the seeds for ten minutes before baking them. This clearly makes them less good for you, killing off some nutrients, but the digestibility is worth it. You can bake with just salt and pepper and a touch of oil, or go all out with a homemade garam masala (or store-bought curry powder…), or toss in rosemary or thyme or any other dried spice. Cumin is also pretty great. Stay away from fresh herbs and mustard seeds (the latter pop and the former burn).

Curried Pumpkin Seeds with Garam Masala

Seeds of one sugar pumpkin or other squash
1 tsp sunflower oil (or other oil)
1 tbsp plus 1/4 tsp salt
2 tsp garam masala, curry powder or homemade garam masala (recipe below)

Instructions:

Rinse seeds in a colander and remove the strands. It’s annoying, but do the best you can. Some squash have seeds that separate from the muck much more easily. Sugar pumpkins are generally pretty good. These are not jack-o-lantern pumpkins. These are pie pumpkins. They’re smaller.

Bring seeds to a boil in water with 1 tbsp salt and reduce heat and simmer for 10 minutes.

Drain seeds in a colander and pat dry (with paper towels or a tea towel). The seeds will stick to the towel, but just rub them off with your fingers. They don’t have to be 100% dry.

Spread seeds in a single layer on a baking sheet and toss with oil and garam masala or curry powder (or just salt and pepper).

Bake at 325F for 10 minutes. Stir. Bake another 8 minutes, or until seeds are crisp but not burnt.

Add a bit more salt if necessary and eat while hot (but not burning).

Garam Masala

2 tbsp whole coriander seeds
2 tbsp whole cumin seeds
1 tbsp whole black peppercorns
1 one-inch cinnamon stick
10 green cardamom cloves
1 tsp whole cloves
1 tsp whole fennel seeds
5 bay leaves

Place spices in dry skillet and roast over medium heat for 2 minutes, or until aromatic. Remove spices to a bowl and let cool. When cool, grind spices in a spice grinder, a coffee grinder, a mortar and pestle, or in a plastic bag with a heavy saucepan or mallet (remove air from bag and hold end closed). Necessity is, after all, the mother of invention. Store in an airtight container for up to 6 weeks.