Faced with a huge bounty of hull-less Naked Bear pumpkin seeds this fall, we've devised three new recipes based on our previous post Roast Pumpkin Seeds Three Ways. Here we have the spicy, salty, savoury combinations of Jamaican jerk, North African spice, and Vietnamese chilli garlic: three delights that create extremely more-ish snacking.
And to be honest, we made a second batch of the Ginger Soy Roast Pumpkin Seeds from the previous post as well. So good.
One of the best tips for summer transplants is to have pumpkin (also cucumber, zucchini, and melon) transplants ready to plant as soon as garlic is harvested from a previous fall planting. In my garden that meant sowing four inch pots with Naked Bear about June 15th, since my garlic was ready to come out mid-July. On the same day, we harvested garlic, dug in some replacement manure and glacial rock dust, and transplanted the pumpkin starts. By the beginning of October the pumpkins were ready to harvest, and we were absolutely sick of zucchini.
As with the previous recipes, pre-heat the oven to 350°F, on convection roast if the setting is available. Otherwise simply bake at 350°F. With each recipe, depending on the moisture level, eight minutes on one side, and then stir/flip the seeds for an additional approximately eight minutes. Wait for a few of the seeds to audibly pop before removing from the oven to cool.
Jamaican Jerk Roasted Pumpkin Seeds
2 tsp butter, melted (substitute with plant oil for vegetarian)
1 tsp lime juice
1 tsp soya sauce
1 tsp white vinegar
1 tsp grated ginger
1 tsp kosher salt
1 tsp brown sugar
1/2 tsp onion powder
1/2 tsp dehydrated Scotch Bonnet chilli powder (substitute 1 tsp red pepper flakes)
1/4 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
1 pinch freshly ground nutmeg
1 pinch cinnamon
Melt the butter in a small saucepan on low heat, and add all the other ingredients. Stir in one cup of raw, dried pumpkin seeds and stir to coat every seed. Lay the seeds out in a single layer on a parchment-lined rimmed baking sheet.
Bake for seven minutes and then flip the seeds. Bake for another eight minutes, or until the first few seeds pop audibly. Remove from the oven and allow them to cool on the parchment.
North African Spiced Roast Pumpkin Seeds
2 tsp butter, melted (substitute with plant oil for vegetarian)
2 tsp harissa powder (worth a trip to a Middle Eastern/African supermarket) *
1 tsp za-atar (worth a trip to a Middle Eastern/African supermarket) **
1 tsp salt
1/2 tsp cumin
1/2 tsp garlic powder
Bake for seven minutes and then flip the seeds. Bake for another eight minutes, or until the first few seeds pop audibly. Remove from the oven and allow them to cool on the parchment.
Vietnamese Chilli Garlic Roast Pumpkin Seeds
2 tsp peanut oil
5 cloves of garlic
2 fresh bird chillies
1 Tbsp sugar
1 tsp salt
Finely mince the garlic and chillies. Use a mortar and pestle or small food processor to achieve a fine paste. Heat the peanut oil on medium and add the garlic chilli paste. The objective is to reduce the moisture level without browning the garlic. Stir in the sugar and salt to dissolve. If necessary add a teaspoon of water. Remove from heat as soon as steam reduces, and before the garlic turns golden. Stir in one cup of pumpkin seeds to coat evenly.
Bake for seven minutes and then flip the seeds. Bake for another eight minutes, or until the first few seeds pop audibly. Depending on the moisture level of the garlic and chillies, it may take longer or require a second turn in the pan. Wait for the popping. Remove from the oven and allow them to cool on the parchment.
* Harissa Powder
Tunisian harissa powder is a blend of dried chillies, garlic, caraway, cumin, and salt. It is pretty spicy. If none can be found, here is an approximation. The specialty chillies are available from most Latin American supermarkets or spice stores.
8 dried guajillo chillies
8 dried arbol chillies
4 dried bird chillies
2 tsp garlic powder
1 1/2 tsp kosher salt
1/2 tsp caraway seeds
1/2 tsp cumin seeds
1/2 tsp coriander seeds
Remove the stems and seeds from all the chillies and briefly toast in a dry pan to awaken the flavours. Use scissors to chop into pieces and combine all the other ingredients in a coffee mill or food processor. Grind to a powder and store in an airtight container.
** Za-atar Powder
This spice blend is widely used in Egypt and the Middle East. It should be available in specialty grocery stores. Otherwise, here is a good blend.
1 Tbsp dried thyme
1 Tbsp cumin powder
1 Tbsp coriander powder
1 Tbsp toasted sesame seeds
1 Tbsp sumac
1/2 tsp salt
1/2 tsp chilli flakes