Gourds and pumpkins…I have seen some wonderful displays this season. A fabulous tower on display at the Country Living Fair in Columbus…the little gourd girl my daughter, Emma and I found at the Overland Park Farmer’s Market…even some snake gourds (not my favorite, but Emma wanted to bring home a new pet). I also saw a bowl of 2″ gourds that that could be fun to string into a necklace. I love all the colors and shapes.
Roasting pumpkin seeds is a tradition in our family. While we were at the Farmer’s Market, I brought home a new recipe for Bob to try. The Culinary Center of KC was at the Market sharing their recipe. Here it is (as soon as we try it I will let you know our experience!!):
Sweet & Spicy Pumpkin Seeds
1 Cup pumpkin seeds (or winter squash), washed well and dried on a single layer of parchment
1 Cup water
1 Cup sugar
Bring water and sugar to a boil in a saucepan. Drop seeds into hot liquid and let cook for 4-5 minutes. Drain seeds in a colander.
1 TBSP Smoked Spanish Paprika
1 TBSP brown sugar
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper (course grind preferably)
Place still wet seeds on a piece of parchment. Toss with just enough rub to coat. Toss with just enough sugar to coat. Separate into individual seeds or clumps of seeds to dry.
Let me know how this recipe turns out for you and share some of your favorite culinary creations pumpkin-style . ~ Amy
