Today was a blissfully lazy Sunday. Aside from wrapping up a job and sending it out the door via the transcendental we transfer waves; I did little more than nothing.
I never made it to the market today or even out of the house for that matter. This morning Lula wanted roasted acorn squash with maple syrup and butter for breakfast. So while making it, I cleaned and set aside the seeds to roast later in the day.
It was while I was sitting here not really doing much of anything that I decided to roast them with cumin seed and turmeric. Roasted seeds are a classic not to be missed staple of fall for me. We used to roast them with a little oil and salt. They were always so simple and delicious. This is a grown up take on the classic roasted pumpkin or squash seed.
Serve it with a nice sharp tilsit and a cold glass of hard cider!
Roasted Squash Seeds With Cumin Seed and Turmeric
½ cup squash seeds or pumpkin
pinch sea salt
½ teaspoon ground turmeric
½ teaspoon cumin seeds
1tablespoon olive oil
Clean the squash seeds by putting them in a large bowl of water and swooshing them around. This will separate the remaining squash bits from the seeds. The seeds will float to the top and any squash debris will sink to the bottom.
Scoop up the seeds that have floated to the surface of the water, with a small strainer and set them on a paper towel to dry.
When the seeds are dry set them in a bowl and sprinkle then with a pinch of sea salt,
½ tsp. of cumin seeds and ½ tsp. of turmeric. Toss evenly with a spoon.
Spread them out on a lined baking sheet and drizzle with olive oil and a pinch more sea salt.
Roast at 475 degrees for 5 minutes