Garam Masala Pumpkin Seeds

Name: Garam Masala Pumpkin Seeds
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pumpkin; Olive oil, for tossing; Kosher salt; Garam masala; Dried currants

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Level: Easy

Total: 1 hr
Active: 10 min

Yield: 4 to 6 servings

The next time you find yourself carving a pumpkin for Halloween, go ahead and save the seeds. They make a quick and easy snack, especially when you coat them in a zesty mixture of olive oil and garam masala. To give the seeds a touch of sweetness, we suggest tossing them with dried currants, though dried cranberries or raisins work just as nicely.

Level: Easy

Total: 1 hr
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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1 pumpkin

Olive oil, for tossing

Kosher salt

Garam masala

Dried currants

Directions

Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Toss the seeds with olive oil, salt and garam masala. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with dried currants before serving.