Right now is the time to gather up all the pumpkin or squash seeds and make lots of batches of homemade spiced pumpkin seeds. I love surprising me family with all the different and unusual combinations of spices in my roasted pumpkin seeds. This recipe is by far the winner this year. The Garlic EVOO is amazing when paired with Moroccan seasonings. If you don't have a Moroccan blend mix up some Coriander, Cumin, curry, and coriander. Hmmm, so good!!
Ingredients:
3 cups Pumpkin Seeds
1/4 cup Garlic EVOO
1 Tablespoon Moroccan Spice ( or to taste)
1 teaspoon salt
5 cups water
Preheat oven to 375*
In stock pot, add pumpkin seeds ( works great with squash seeds as well) water, and salt. Boil for about 15-20 minutes. Drain and reserve seeds. Transfer to bowl and add oil and spices. Place on jelly roll pan. Bake in oven for 30-45 minutes. Enjoy!
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