Spicy Roasted Pumpkin Seeds, a Halloween by-product
Bonus post this week! I happened to have a bowl full of pumpkin seeds, the remnants —or better, the byproduct— of last week’s jack-o-lantern making. Another great aspect of Halloween, and one of my favorites! Don’t get me wrong, I like the carving, it is a fun family activity. There’s lots of laughter, alongside discussions as to what designs to make. David will go online to find the most original or spooky ones, and Dave will bring him back to reality (namely, what he feels capable of carving!). Once the decision has been made, everyone’s happy and engaged, and Dave proceeds to open up the top of the pumpkins. We all take turns at emptying them, and with each scoop, my eyes twinkle at the sight of the goodies: the plump seeds and the sticky fibers, both of which I will turn into something delicious, salty and spicy for the seeds, very sweet for the fibers.
Last Fall I made pumpkin preserve turnovers. I’m sure I’ll make them this year as well (or will it be an empanada?), but I’ll use a different variety of pumpkin, or rather, squash, specifically the spaghetti or the cucurbita squashes. Mmm, my mouth waters.
Growing up, we didn’t have the tradition of Halloween in Spain. The holiday started to appear in some Spanish schools, timidly, only a few short years ago. Although still not officially (or even unofficially) established on the calendar, I know my niece and nephews attended some parties this year—I don’t think kids go out trick-or-treating that much, but I could be wrong.
In Spain, what’s known as Halloween in America is the real Hallow’s Eve, the eve of All Saints Day, which is the holiday we celebrate there, on November 1. That’s hardly a surprise for a mostly Catholic country. On All Saints Day, a holiday in the calendar, the main event is a visit to our deceased at the cemetery. We bring flowers, clean their tombstones, and pray. Forget Valentine’s: in Spain the flower industry makes its profit around the feast of All Saints.
The country is more secular now, which, together with the development of new technologies that have shortened the “distances” between countries and continents, have contributed to the import of certain traditions into Europe. Halloween is one of them, Santa Claus at Christmastime comes to mind as well.
Jack-o-lanterns, therefore, are something very foreign in Spain. Not so pumpkin seeds, or sunflower seeds, both of which are a popular snack.
I like how pumpkin seeds are used in America. You can commonly find them shelled, sprinkled over salads or over some of the many delicious squash soups. Still, my favorite way to eat them is with their shell on, salty and spicy, while watching a movie. The swift, crunchy sound of the shell opening between my teeth brings back memories of afternoons at the movie theater, before popcorn became the snack of choice (I wonder if sweeping the floors covered in sunflower and pumpkin seed shells had anything to do with the change…)
To make this recipe, make sure the pumpkin seeds are clean and dry. I rinse them in a colander under running water, then spread them in a thin layer over paper towels and let them dry overnight.
SPICY ROASTED PUMPKIN SEEDS
Pipas de Calabaza Picantes
Ingredients:
2 cups pumpkin seeds
1 Tbs olive oil
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp Hot Pimentón de la Vera (or Spanish paprika)
1/2 tsp salt
Preheat the oven to 350ºF.
Heat the olive oil and add the spices. Mix well. Add the pumpkin seeds and stir to coat. Cook over medium heat for 4-5 minutes.
Transfer the pumpkin seeds to a baking dish or cookie sheet, spread out in a thin layer, and roast for about 15 minutes.
Serve at room temperature.
Notes:
You can add more spices, up to 1 tsp each, according to your liking.
Depending on your oven, you might have to increase the baking time by a few minutes. Always do it one minute at a time, to avoid burning the seeds.
