Cooking with Chef Jo: Seasoned, Roasted Pumpkin Seeds

My goodness it's September already! I'm on the lookout for little pie pumpkins. Mine didn't grow well. Tis the season and all that. The days are cooler with all the rain we've had, but the highs are still in the 80s. So my sweet potatoes still have a chance.

I don't about you, but I'd rather eat sweet potato pie than pumpkin. In fact, if it not for family, Mel, or the dogs, I would not grow nor put up pumpkin at all. But I do like roasted pumpkin seeds to munch on. There never seems to be enough seeds to last a year. Even when I used to get those huge Jack-o-lantern pumpkins (at least 2) when my children were little. Of course, they loved pumpkin seeds too.

I'll take around half of the seeds and roast them plain and I'll coat the remainder in assorted flavors like ranch, Italian, seasoned salt, and taco seasoning mixes. Don't worry. I'll include the dry mix recipes here too as an added bonus. Of course, you could always buy the commercial mixes in those little packets, and spend an arm and a leg for them. But, this is homestead cooking from scratch version so you can make it up into larger batches to have it on hand for other recipes and dressings. You can use them on any nut or seeds you want. I'll keep the seed count low by using only 2 cups of seeds. You can double, triple, or how ever many times the recipe for the seeds. Store seeds in an air tight container in a cool, dark place. It should keep all winter long.

Roasted Pumpkin Seeds
2 cups of seeds

What you'll need
2 cups pumpkin seeds
3TBS butter, melted
1 tsp salt
1 tsp Worcestershire sauce



Putting it all together

• Wash the seeds well removing all traces of pulp.
• Pat dry.
• In a bag mix melted butter, Worcestershire sauce, and salt.
• Add the seeds and toss until well coated.
• Spread seeds on a foil lined baking sheet.
• Bake 250 degrees for 45 minutes stirring the seeds occasionally.
• Increase temperature to 350 degrees and bake until dry and golden (about 7-10 minutes).
• Salt again, if desired. 
• Let cool. Enjoy warm or at room temperature.

The seasonings are added when the seeds are removed from the oven. Place 1/8-1/4 cup of seasoning mix in paper bag, add the seeds, and shake to coat. Spread seeds back on baking sheet and allow to cool.

Dry Ranch Seasoning Mix
4 1/2 cups

What you'll need
1 cup dried parsley, crushed
3/4 cup dried garlic salt*
1/2 cup bread crumbs
1/2 cup onion salt*
1/2 cup dried onion flakes, crushed
1/4 cup onion powder
1/4 cup garlic powder
1 TBS dried thyme
1 TBS dried oregano
1TBS dried basil
2 TBS black pepper
3 TBS dill weed
1/2 tsp sugar
1/2 cup buttermilk powder

*Note-To make your own garlic or onion salt, blend 3 TBS salt and 1 TBS garlic or onion powder. Mix well. Store in air tight container

Putting it all together

• Mix all ingredients in a bowl.
• Pour into the blender or coffee mill. Pulse until mixture is a coarse powder.
• Store in and air tight container.
• For salad dressing-Add 2 TBS of mix to 1 cup mayonnaise and 1 cup milk or water. Refrigerate 4 hours prior to serving.

Taco Seasoning Mix
Makes 1/2 cup

What you'll need

1/2 TBS chili powder
1 1/2 TBS cumin
1 TBS paprika
4 tsp onion powder
2 tsp garlic powder
2 tsp black pepper
1/2 tsp cayenne pepper*
1/2 tsp dried oregano, crushed fine

* Note-Add more or less cayenne pepper to adjust the heat. At 1/2 tsp to heat is a mild medium to Mel's taste buds...a slight tingling to the back of the throat.

Putting it all together

• Mix all ingredients.
• Store in air tight container.
• For taco sauce- Add 3 TBS mix to 1TBS tomato paste and 1/2 cup of water

Italian Seasoning
Makes 1/2 cup

What you'll need

2 TBS dried parsley
2 TBS  garlic salt
2 TBS onion powder
2 TBS sugar
4 TBS dried oregano, crushed fine
2 tsp black pepper
1/2 tsp dried thyme, crushed fine
                                                            2 tsp dried basil, crushed fine
                                                            1/2 tsp celery salt
                                                            1 TBS salt
                                                            1 tsp dried bell pepper, minced
                                                            1/8 tsp dry mustard powder
Putting it all together

• Mix all ingredients.
• Store in air tight container.
• For salad dressing- Add 3 TBS mix to 1/4 cup apple cider vinegar, 4 TBS water, and 1/2 cup oil of your choosing. I use olive oil. Shake hard until the salt is dissolved. Refrigerate for 2 hours. Shake well before serving.
• For a yummy alternative-Add 2 TBS of Parmesan cheese to the spice blend before shaking the pumpkin seeds.

Seasoned Salt
Choose your favorite seasoned salt or use mine.

There you have it. Pumpkin seeds and 4 variations. I hope you enjoy them over the winter months.

You might be wondering what I'll do with the plain salted pumpkin seeds. Well I'll chop them u for an added crunch to the tops of breads and muffins, and toss them into salads to name a few. Or, whenever I feel my body needs the extra boost of protein, iron, magnesium, copper, zinc, fiber, or an immuno-booster.

Y'all have a blessed day!

                                                               Chef Jo