Name: Brown Sugar and Curry Roasted Pumpkin Seeds
Prep time: 5 min
Cook time: 380 min
Total time: 25 min
Ingredients: 1 Tbsp Vegetable Oil; 1 tsp Curry Paste ((red or yellow is perfect here)); 1 Tbsp Brown Sugar; 1 Cup Pumpkin Seeds ((Cleaned and patted dry)); Salt

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Now I’m only going to say this once! Just kidding! I’ll say it as many times as you need to hear it. You can roast and eat all squash seeds not just pumpkin seeds. Though some will be significantly more rewarding than others, a juicy pumpkin or red kuri will have meatier seeds than a delicata. Just remember if you find yourself cracking open a squash and get the urge to dig around in the seed goop to make yourself a snack you can go right ahead!

Grocery List

Pumpkin Seeds
Brown Sugar

Vegetable Oil
Salt

Curry Paste

I need you to know that I was so brave making these roasted pumpkin seeds. Brave in a really low-stakes sense, but listen, I’m someone who gets a full-body chill from certain textures. Do you remember those supposedly fun Halloween nights as a kid where you’re blindfolded and have to put your hand into a mystery bowl, probably filled with peeled grapes and cold spaghetti? Well that might just be my villain origin story.

This is might be too niche of a reference, but there was a Canadian TV show in the 90’s called Freaky Stories. It starred a slimy worm puppet who haunted my youth and every time I’m cleaning seeds all I think of is the slimy worm puppet and bowls of cold mysteries.

So why did I bother? Because every meal deserves a garnish and these were sprinkled on a soup for a little pizzaz!

That slime does have a purpose, it’s not just there to gross me out! It’s called mucilage and to over simplify things it protects the seeds from drying out which is incredibly important.

Looking for something to do with the rest of your squash or pumpkin?

Try this Red Curry Red Kuri Squash Soup

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper
Measuring Spoons
Fork

Ingredients

1 Tbsp Vegetable Oil
1 tsp Curry Paste (red or yellow is perfect here)
1 Tbsp Brown Sugar
1 Cup Pumpkin Seeds (Cleaned and patted dry)
Salt

Instructions

Start by preheating your oven to 325F and line a baking sheet with parchment paper.
Add the vegetable oil, brown sugar, curry paste and a generous pinch, we're talking four fingers here, to a medium-sized bowl.
Use a fork to mash the ingredients together until its smooth and combined.
Toss your seeds in with the spice mix and combine until everything is evenly coated then transfer to the parchment-lined baking sheet.
Bake on the middle rack until golden brown and crisp, 20-25 minutes. You might hear some light popping – don't fret – that's normal!

Notes

The sticky spot in this recipe, literally, is knowing when to take the seeds out of the oven. Too soon and they will end up sticky, too long and the seeds will burn. If you’ve taken them out and after testing one think ‘hmm maybe they could have used a little more time’ pop ’em back in for another 5 minutes.