The big carving pumpkins used for Halloween decorations are notoriously tricky to cook with. Unlike sugar pumpkins or pie pumpkins, which have a dense, sweet flesh, the large carving pumpkins are bred for size, making their flesh stringier, more watery, and less flavorful. While cooking with pumpkin flesh can be challenging, the large pumpkins are full of seeds, and roasting them is a delicious way to make use of at least part of the pumpkin.
Personally, I love tossing the seeds with harissa and a pinch of salt. The harissa adds a nice bit of heat, but you can go with any seasoning that suits your taste. Whether you like them spicy, savory, or even a little sweet, roasted pumpkin seeds are perfect for adding crunch to salads or soups, or just grabbing a handful to enjoy on their own. Furthermore, the pumpkin seeds are packed with nutrients and high in anti-oxidants, making them a great snack, not just for Halloween.
Recipe: Harissa-Roasted Pumpkin Seeds
4
servingsKeep the screen of your device on
Ingredients
Seeds from 1 pumpkin (~ 2 cups)
½ -1 tablespoon ½ -1 harissa (adjust for desired heat level)
1 tablespoon 1 olive oil
Salt, to taste
Directions
- Use a metal spoon to scoop out the seeds from the pumpkin.
- Place the pumpkin seeds in a strainer or colander and rinse thoroughly to remove any pumpkin pulp. Spread them on a baking sheet in an even layer. Let them dry overnight.
- The next day
- Set the oven to 350°F (175°C) while you prepare the harissa mix.
- In a bowl, mix the olive oil, harissa, and salt.
- Place the dried pumpkin seeds in a large mixing bowl. Pour the harissa mixture over the seeds and toss until they are evenly coated.
- Spread the seasoned seeds on a baking sheet in an even layer. Roast for 15-25 minutes, stirring a couple of times along the way, until the seeds are golden brown and crispy.
- Allow the seeds to cool slightly before serving. Store any leftovers in an airtight container.
If you’re looking to level up your sauces and spreads, Villa Jerada Harissa is the one to get. This small-batch Moroccan hot sauce hits that perfect balance of savory, tangy, and spicy with smoky chili peppers, preserved lemon, and warm spices that bring real depth to any dish. The texture is smooth and mousse-like, so it blends effortlessly into marinades, dressings, or even a simple bowl of mayo. I love it with roasted vegetables, grilled shrimp, or just swirled over hummus. It’s fiery, flavorful, and beautifully made, the kind of condiment that earns a permanent spot in your fridge.
