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.
Notes
Harissa comes as both a paste and a dry spice blend. This recipe uses harissa paste. Different brands vary in heat and salt content, so start with ½ tablespoon and add more if you like it spicy.
Make sure the pumpkin seeds are completely dry before mixing them with the harissa and olive oil. This helps them roast evenly and become nice and crispy.
Keep an eye on the seeds while they’re roasting, especially toward the end, as the harissa can burn. Start checking after 15 minutes.
Let the roasted seeds cool completely before storing them in an airtight container. Any moisture trapped inside can make them lose their crunch.
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Recipe: Harissa-Roasted Pumpkin Seeds
Recipe by Mitzie Mee – Sanne
1
jarIngredients
Seeds from 1 pumpkin (~ 2 cups)
½ -1 tablespoon harissa paste (adjust for desired heat level)
1 tablespoon 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.
