Crispy roasted curry pumpkin seeds

I’m a lover of flavor bursting foods. Taking something simple like pumpkin seeds is a great way to add some flare to your cuisine. You can roast most Winter squash seeds so go to town on trying this recipe with acorn or butternut squash as well (though they will be smaller).

I've been on a turmeric kick lately so I immediately knew this anti-inflammatory spice would go great.  Then I thought heck, let's rev it up with a little curry. 

Here's how it came together...

Ingredients

2 cups pumpkin seeds- either straight from a pumpkin or buy raw pumpkin seeds with the shell.  I used a combo. 

*if using pumpkin seeds from the pumpkin please make sure to clean seeds

2 tsp avocado oil 

1/4 tsp sea salt

1/2 tsp granulated garlic 

1/2 tsp turmeric

1/4 tsp curry powder (yes, turmeric is in curry poweder but I like extra)

Directions

1) Preheat oven to 325 degrees

2) In a pot, bring pumpkin seeds to a boil, reduce to medium-low heat and cook uncovered for 10 minutes. 

3) Drain water from seeds in a colander.  Allow seeds to air dry (which is easiest over night) or pat dry with a towel.

4) Add seeds to medium sized bowl.

5) Add  oil, salt and spices to seeds to coat evenly.

6) Put seeds on a baking sheet to cook for 25 minutes, turning and moving around seeds every 8 minutes until golden brown.

7) Let cool a bit and ENJOY!

I can't tell you how much I LOVE this recipe.  If you are someone who likes a crunch, needs a new snack or craves savory, you will love these too.   

Thanks for stopping by....