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Seeds of the season

By JANET K. KEELER
Published October 12, 2005

	SEEDS FROM TOP TO BOTTOM: Ranch seeds, Curry seeds, taco seeds, and raw hulled seeds
	[Times photo: PATTY YABLONSKI

The scariest part of carving a Halloween pumpkin is thrusting your hand into stringy goo.

Unless the carver, or the carver's mother, is clever enough to save seeds for roasting, the slippery, slimy innards are flung onto newspaper and then trashed.

What a shame.

Roasted pumpkin seeds are satisfying snacks, especially when spiked with taco seasoning or powdered ranch dressing mix. Think sunflower seeds without the spitting. Also, green salads and creamy soups get a boost from toasted seeds, and a sprinkling over pumpkin ravioli elevates a seasonal dish to superstar status.

If you need more reason than taste to save your pumpkin seeds, we'll play the nutrition card. Seeds are packed with vitamin A, beta carotene, protein and potassium. Okay, they do have 15 grams of fat per quarter cup, but most of it is unsaturated.

Noncarvers can buy bulk pumpkin seeds already roasted (about $3.50 a pound) or hulled and raw ($2.50 a pound and sometimes labeled pepitas) at natural food stores. The roasted seeds can be overly salty, but rinse and blot dry, then season and reroast.

Store roasted seeds in airtight containers and eat within a week. Experiment with cayenne pepper, chili powder, garlic or onion salt and Cajun seasonings.

- JANET K. KEELER, Times food editor

To roast fresh pumpkin seeds: Wash well, removing all orange pulp. Drain and blot excess water. Mix 2 cups of seeds with 2 tablespoons vegetable oil or melted butter. Stir in 1 teaspoon of coarse salt to coat. Place on a baking sheet in one layer and roast at 250 degrees until slightly brown, about 1 hour. Check frequently.

Curry seeds. Heat 2 tablespoons vegetable (not olive) oil in saute pan. Add 1 cup washed and dried pumpkin seeds, 11/2 tablespoons curry powder, 1 teaspoon each turmeric and paprika, 1/2 teaspoon cayenne (more or less to taste). Saute for about 8 minutes, stirring regularly and watching carefully. Serve warm or let cool.

Taco seeds. To slightly wet seeds, add 1 tablespoon packaged taco seasoning for every cup. (For more heat, add cayenne pepper to taste.) Roast for 20 to 30 minutes at 300 degrees.

Ranch seeds. To washed, damp seeds, mix 2 tablespoons of powdered ranch dressing mix for every cup. Roast for 20 to 30 minutes at 300 degrees.

[Last modified October 11, 2005, 09:36:05]