And along with my usual pinch of cumin, I decided to kick up the flavor profile a bit and add some Indian spices such as coriander, curry powder and tumeric! Oh, the savory goodness that resulted was amazing!!
You can check out the full recipe for my Roasted Butternut Squash and Bacon Soup here - and follow the step-by-step picture instructions from de-seeding and roasting the butternut squash, to perfectly incorporating those tasty Indian spices, to topping the creamy, rich soup with more bacon!
Of course, I couldn't let all those pumpkin seeds go to waste, I scooped and rinsed them of their sliminess and planned to bake them. I read somewhere that it is better to boil them first; that way they become totally crisp without the burnt flavor - since my last few batches had ended up super tasty, however a little chewy, I decided to try this new method out.
- Rinse the seeds of all their gunk - try using a colander. Boil some water and place the clean seeds in and let boil for 10 minutes. Drain and pat dry.
- Place all seeds evenly on a baking sheet and toss in olive oil until just coated.
- Season: Sprinkle equal amounts of sugar, cinnamon, cumin, chili powder, garlic, onion powder and curry powder. Toss until evenly coated.
- Place in a preheated 325 degree oven for about 20 minutes, tossing half way through baking.
- Once done, pull out and let cool completely. Store in zip-tight baggies.
Enjoy the beautiful fall weather - until next time! ;)