I've had a bag of raw pumpkin seeds sitting in my fridge for the last few weeks. For Tangra Fall last month, the Chinese-Indian pop-up feast I hosted with Chitra from The ABCD's of Cooking, we had experimented with a bunch of recipes before settling on our final menu. One of the dishes was Kung Pao Brussels Sprouts served with roasted delicata squash. Along with the pumpkin seeds, I had a bag of leftover seeds from the squash as well.
Today I finally decided to fire up my oven to roast these seeds. As much as I love the purist version, tossed with a bit of olive oil, salt, and pepper, I wanted to give these seeds a little kick and add some other spices as well.
Sow in a warm sunny location after the last spring frost. Soak seeds overnight before planting. Plant in rows 24"-30" apart, 3/4" to 1" deep in fertile well-drained soil. Train to a 4' trellis.
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