Hi friends! It’s Molly from my name is yeh here! The other day I did something I haven’t done in forever: carve a pumpkin. I even threw a party about it! My friends and I noshed on cheese and grapes, sipped Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon, and made pumpkin terrariums. We filled them with flowers and herbs from my garden, as well as little succulent clippings. Some of my friends even made little flower crowns for their pumpkins and they were the cutest.
Afterwards, we had a ton of pumpkin seeds on our hands. The answer? Curry spiced toasted pumpkin seeds! Once you get past the sliminess of the seeds, they’re super simple to make and they’ll make your kitchen smell wonderful!
- 2 cups pumpkin seeds
- 2 teaspoons canola or vegetable oil
- 2 teaspoons curry powder
- A large pinch of salt
- Preheat oven to 300. Line a large baking sheet with parchment paper and set it aside.
- Place your pumpkin seeds in a strainer and rinse them under cold water. Use your hands to remove any flesh. Strain them, and pat them dry as best you can. Place them in a large lidded container (or a large ziploc bag), sprinkle in the oil, curry powder, and salt. You can even add a little cumin or other spices that you'd like. Shake the container to coat the seeds evenly. Spread them out on the pan evenly and bake until crispy, 20-30 minutes, tossing or stirring halfway through.
- Let cool slightly and enjoy!
Happy carving, everyone!