Lots of seeds!
We've got 9 variations on pumpkin seed for you. Some are more delicious than others, but we won't tell you which.
Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut
Finely chop the tender bottom section of two stalks of lemongrass along with 2 Thai chilies. Stir this together with a tablespoon of honey, a tablespoon of fish sauce, and a teaspoon of lime juice along with a half teaspoon of grated lime zest and a minced garlic clove. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. As soon as the seeds come out of the oven, toss them with the lemongrass mixture in a large bowl. Return to the baking sheet and bake for an additional five minutes before allowing to cool.
Toss the cooled seeds with toasted flaked coconut and finely minced cilantro.
Pumpkin Seeds With Chorizo and Smoked Paprika
Slice 4 ounces of Spanish-style chorizo into thin disks. Cook over medium-low heat in a medium skillet, tossing frequently, until the chorizo has rendered its fat and is crisp, about 5 minutes. Transfer the chorizo to a plate with a slotted spatula, reserving the rendered fat separately.
Follow the recipe for Basic Roasted Pumpkin Seeds, replacing the oil with rendered chorizo fat and adding a half teaspoon of smoked Spanish paprika. When seeds have cooled, toss them with the crisp chorizo and some chopped fresh parsley.
Pumpkin Seeds With Ginger and Orange Zest
Combine 2 teaspoons of grated ginger, 2 teapsoons of grated orange zest, and 2 tablespoons of olive oil. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, replacing the regular oil with the ginger-orange oil. When seeds are cool, toss with a few tablespoons of minced fresh chives.
Pumpkin Seeds With Garlic and Parmesan
Combine 2 tablespoons of butter and 2 minced garlic cloves with a pinch of red pepper flakes in a small sautée pan and cook over medium-low heat just until the butter foams and the garlic is fragrant. Set aside.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, removing them from oven half way through roasting. Toss with the garlic oil and continue roasting. When cool, toss with a few tablespoons of finely grated parmesan and chopped parsley or basil.
Pumpkin Seeds With Brown Butter and Sage
Heat 3 tablespoons of butter in a small skillet, swirling, until golden brown and nutty. Immediately add 2 tablespoons of chopped sage leaves and 1 tablespoon of lemon juice (the butter will spatter, so stand back!). Remove from heat.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, using the browned butter sauce in place of the oil. Toss with additional fresh sage as soon as they come out of the oven.
Pumpkin Seeds With Anchovy Bread Crumbs
Heat 1 tablespoon of butter and 1 tablespoon of extra-virgin olive oil in a skillet over medium until melted. Add 2 to 6 minced anchovy filets and 1 clove of minced garlic. Cook, mashing the anchovies, until fragrant, about 30 seconds. Add 1 cup of fresh bread crumbs and cook, tossing regularly, until golden brown and crisp, about 5 minutes. Season to taste with salt and pepper and toss with a couple tablespoons of minced fresh parsley leaves.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Toss with seasoned bread crumbs.
Pumpkin Seeds With Curry and Mint
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, tossing with 2 teaspoons of curry powder before roasting. When cool, toss with 1/4 cup chopped fresh mint and 2 teaspoons fresh-squeezed lime juice.