Oven-Toasted Curry Pumpkin Seeds


By Dane Feldman

Photo by Dane Feldman.

With fall on the horizon here in the tri-state area, cooking pumpkins are now available at local farmer’s markets. If you’re still in denial that fall is on its way, maybe these curried pumpkin seeds will change your mind. After all, autumn is a great season for foodies.

What you’ll need:
Seeds from 1 cooking pumpkin
Curry powder
Extra-virgin olive oil

Preheat oven to 350 and carve out the pumpkin. Strain out the insides leaving only the seeds.

Spread the seeds out on a small cookie sheet. Season with the curry powder and olive oil. Bake for 20-25 minutes or until lightly browned, flipping the seeds about halfway through.

Let the seeds cool just a bit before eating.

Straining the pumpkin is a bit time consuming because the seeds get tangled, but once that’s done the rest of the prep work should only take about a minute or so. The minimal work is well-worth it, though, for this healthy seasonal snack.