In the fall our local farmer’s market always has tempting squash available. This recipe makes the seeds from a pumpkin a spicy treat. The seeds are our favorite part, but see the recipe for Pumpkin Puree for instructions on what to do with the rest of the pumpkin.
Ingredients (makes about 1 cup)
wash & pat dry the fresh pumpkin seeds from a 2 kg (4-5 pound) sugar pumpkin
Or buy a 200 gram package of raw pumpkin seeds
2 tablespoons olive oil
1 teaspoon ground ancho chilies
1 teaspoon ground cumin
1/2 teaspoon ground habannero chilies
Instructions for Spicy Pumpkin Seeds
Preheat oven to 300 degrees F.
Combine all ingredients in a bowl and mix well. Spread on foil lined baking sheet.
Roast in oven at 300 degrees F for 15-20 minutes.