• Lauren

    posted on November 23, 2009 at 9:17 pm

    Now I really wish we had been able to get a pumpkin this year – they were out of them! I remember getting these in about grade 5 as a treat with the whole class – so delicious!

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  • Sandy Gillett

    posted on November 23, 2009 at 10:16 pm

    I’ve thought about roasting the seeds several times this Fall as I’ve roasted and cubed and cooked pumpkins and squash and grimaced when I scooped every single seed into the trash. Thank you for this “how to” and your very kind insight toward gratitude.

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  • cheryl

    posted on November 24, 2009 at 7:58 am

    that looks lovely!

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  • Alta

    posted on November 24, 2009 at 9:03 am

    I love roasted seeds. My only downfall is I tend to roast them while I’m doing other things (like making dinner) and I don’t time them, leaving it up to my memory to know when to remove them from the oven. More than once I’ve removed burnt, blackened seeds. Shame on me for not doing something as simple as turning on a timer!

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    Amy Reply:

    @Alta, You and me both…it seems like I’m always trying to pack too many things in and something gets fowled up. I’m making progress here, though…it’s slow but it’s still progress.

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  • gfe--gluten free easily

    posted on November 24, 2009 at 3:44 pm

    I confess I’ve been feeding the squirrels my pumpkin seeds this year. They disappear rapidly and they leave more bird seeds for the birds! Yours look great though. I’ve been amazed how many seeds some of the sugar pumpkins have had this year, so you’ve probably had a lot to roast. ;-)

    Shirley

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    Amy Reply:

    @gfe–gluten free easily, That actually sounds like a great idea. I love watching the squirrels – the dogs like to bark at them. :)

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  • Jenn AKA The Leftover Queen

    posted on November 24, 2009 at 3:52 pm

    I love roasting seeds too! I love your spicy mixture! Adding them to nuts to make trail mix is a fantastic idea!

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  • Cara

    posted on December 2, 2009 at 9:11 am

    I don’t have the creativity that you said this recipe allows – can you please help me with the best spice combinations and amounts – thanks!

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    Amy Reply:

    @Cara, It really depends on the quantity of seeds you have to toast. I don’t ever measure – I just put together flavors I like and then coat the seeds. I like cinnamon, ancho chili, cayenne, and cumin. You could use any flavors you like, then just toss the oiled seeds in the spice mix.

    I used to think I couldn’t do things like this but really I was just worried I’d mess it up. It’s gotten to be quite fun for me and now instead of seeing something that doesn’t taste so great as a failure, I think about what I did and learn from it. This has helped me to be a much better cook.

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  • Debi

    posted on October 7, 2010 at 10:20 am

    I was just thinking about roasting seeds today. :D I roasted some kabocha seeds the other day and I’m planning on roasting some winter squash seeds today. I don’t have the patience to wash and dry them though. I roast them “dirty” after I scrape them out of the squash. It gives it more flavor, as well as an added texture.

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    Amy Reply:

    @Debi, I’ve never even thought of that…it sounds so interesting, Debi. Thanks for sharing another way to use every last part of winter squash!

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  • Suzanne Collier

    posted on October 7, 2010 at 12:58 pm

    I was just looking for a recipe to help me out with my pumpkin seeds this year. Thanks! This looks MARVIE!

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  • Pat @ Elegantly, Gluten-Free

    posted on August 8, 2011 at 12:35 pm

    Such a great idea1 When I make some, they probably won’t last long enough to need storing in a mason jar, though.

    [Reply]

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