Curry Roasted Pepitas

I found pepitas at the grocery store and immediately wondered what to do with them. Basically, they are pumpkin seeds, or we might call them Winter Squash seeds, or to even be more precise, it is the inside of the Winter Squash seed. I had not seen anything like this myself until I broke open a dark orange pumpkin shaped squash called the Red Kuri (Kuri Rouge). The seeds were a little bigger than a pumpkin seed and when I broke the seed open, I found what looks similar to these pepitas.

The raw seeds are pretty plain by themselves and I wanted to do something more flavorful, but even plain with no salt they are delicious and great on salads.

Flavorful Curry Roasted Pepitas Recipe

Ingredients

• 2 cups Raw Pepitas
• 1/4 c. Olive Oil, or to your liking
• 1 tsp Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Curry Powder

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Dump the raw pepitas in a large bowl
3. Drizzle Olive Oil over the seeds
4. Using your hands, mix in the olive oil so that the seeds are covered with oil
5. Add a tsp of salt, a half teaspoon of garlic powder and a half teaspoon of curry powder
6. Using your hands, mix the spices in
7. Spread the whole thing on a cookie sheet, it will be a bit of thick layer
8. Place in the oven for about 20 minutes stirring and turning every 5 minutes
9. It might take a little bit longer, but the color will change from green to a nice roasted brown color and they will make a crackly sound when they are done.