Roasted Pumpkin Seeds With Curry

It's full blown Halloween season, my favorite holiday. I have just had  one of the best weekends ever, spending time with the fam and going to a big pumpkin farm festival. Unfortunately the toddler and infant probably wouldn't have appreciated ( and quite possibly been traumatized) by the haunted hayride, so we had to skip that this time. We went on a non-horrific hayride into the huge several mile pumpkin patch, and picked out a few sweet ones to carve up this year.

Since we've got the goods, I already have roasted my first seeds of the Halloween season, and I thought it would be fun to spunk them up a bit. I tossed my normal recipe with some curry powder, and the result was flippin' great!

Roasted Pumpkin Seeds with Curry

- Seeds of one pumpkin, washed and dried 

- 1 1/2 T. butter

-1 T. yellow curry powder

-1 pinch cinnamon

-1 t. salt

Directions: Preheat oven to 300 degrees. Melt butter, and add salt, curry powder and cinnamon, stirring to combine. Toss in pumpkin seeds and stir until all are coated, then spread in single layer across cookie sheet and bake 45 minutes, stirring often, until thoroughly roasted. Cool and store at room temp in container.

This first batch turned out very lovely and colorful. The second batch got a little crispy and brown,  however still tasting  pretty darn good. What a healthy and awesome way to step up the already delicious snack of pumpkin seeds.

They're also great on a salad, but I've just been digging these as a spicy snack. Enjoy!