Monday, October 12, 2009

that time of year...

Hey all, instead of posting a proper recipe I thought it might be fun to ask everyone how they season their roasted pumpkin seeds, as I just did jack-o-lanterns and made some puree this last weekend.

Fat / Salt purism aside, I like:

Butter, Salt, Cumin, Cardamom and Yellow Curry (this is my regular spiced kind)

Butter, Sugar, Ginger, Clove, Cinnamon (the pumpkin pie kind)

What about everyone else?


Kate said...

I've honestly never tried anything but salt. Those sound good though!

A related question: anyone know how to pick a pumpkin that has best seeds for eating? Is there such a pumpkin type?? So many times I feel like the seeds are thin and lack the good inner part and are just tough outer part. (am I making sense?)

weareNOTamused said...

i know what you mean, but i don't know if there's a way to tell the difference. i feel like bigger / more mature pumpkins would have better developed seeds - probably carving or decorative ones rather than cooking ones?