Our friends at Down to Earth Markets sent us this Cajun Roasted Pumpkin Seeds recipe as we look to the Halloween festivities in Harlem, this recipe caught our curiosity.
It comes from Diana Rattray, a Southern food guide on About Foods. Here she gives the Bayou flair to one of the best snacks of the season.
Cajun Roasted Pumpkin Seeds
1 cup pumpkin seeds
1 teaspoon Cajun seasoning
Paprika, if desired
2 dashes Worcestershire sauce
Salt, if needed
1 Tablespoon melted butter or vegetable oil
Heat oven to 300ºF. Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Pat dry with paper towels. Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into the seeds until well-blended and coated. Roast in the oven, turning from time to time, for about 45 to 60 minutes or until nicely browned and crunchy. Double or triple this recipe, depending on how many cups of seeds you have. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.
Don’t forget to check out the Morningside Park‘s Down to Earth Farmers Market at Market open Saturdays, 9:00AM – 5:00PM, until December 5th, 2015 on the corner of 110th St. & Manhattan Avenue, hosted by Friends of Morningside Park.
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