I often have seasoned nuts and seeds around the house for a quick snack or easy recipe ingredient. And since pumpkin seeds are hugely popular with my husband and because he likes to sprinkle turmeric on just about everything (EVERYTHING), this recipe for Turmeric Roasted Pumpkin Seeds is a no-brainer. After a couple of trials, this version gets devoured sometimes before I can get any for myself, and Dave and Ryan are now requesting a helping in their lunches. Every day.
Over the last week, Dave’s been saying “you need to share these on the blog”. So, yesterday, I finally made a batch to photograph for Good Dinner Mom. I left a small bowl sitting on the island and when my girlfriend came over for a quick chat, she started sampling the pumpkin seeds, then would push the bowl away only to bring it back until she’d pretty much cleaned them out. Looks like Dave was right, so let me share this quicky but goody with you.
I purchase organic raw pumpkin seeds, also known as pepitas in my grocer’s bulk area. The other ingredients are probably already in your kitchen; EVOO, sriracha or hot sauce (I’ve experimented with both and the sriracha is perfection), salt, pepper, and beautiful, ground turmeric. The quantities I list in the printable recipe are a good guide but you can increase the heat or turmeric to your liking.
Just stir together the ingredients (the turmeric absorbs much of the olive oil), spread in a single layer on a cookie sheet and bake for 5 minutes or so (a preheated oven is critical). Warning- the baking sheet I use for this recipe has since become permanently stained with the yellow turmeric color. Just so you know.
After about five minutes or so the turmeric will have darkened and the pumpkin seeds plump up from roasting. Remove and let cool completely before handling.
By the way, is turmeric one of the most beautifully colored spices or what? I love this gem so much, it just looks like it’s good for you.
Besides being tasty and irresistible, your family will derive health benefits from Turmeric Roasted Pumpkin Seeds. Just the tip of the iceberg, pumpkin seeds are an excellent source of minerals and antioxidants and they’re rich in fiber and protein. A one-cup serving contains 12 grams of fiber which is almost half your daily recommended allowance. This same serving amount contains 12 grams of protein which I love since it’s hard to get my son to eat meat these days. Turmeric is an excellent anti-inflammatory source and high in minerals and antioxidants, in fact the health benefits of turmeric seem to be endless.
Whether you’re looking for something healthy or wanting a tasty savory snack, I’ve got you covered. Turmeric Roasted Pumpkin Seeds take no time at all to make, but try them once and I promise you’ll want to have this tasty, healthy treat on hand all the time.
- 1 cup organic raw pumpkin seeds (pepitas)
- 1 teaspoon extra virgin olive oil
- 2 drops sriracha or hot sauce (1/8 teaspoon)
- ½ teaspoon sea salt (less if using table salt)
- ¼ teaspoon fresh ground pepper
- 1 teaspoon turmeric
- Preheat oven to 350F degrees and place oven rack on center position.
- In a small bowl, add all ingredients, changing quantities to your liking. Note; the turmeric absorbs a lot of the oil after it's added. Also, I highly recommend not skipping the sriracha. It adds just the right bit of heat and is a good pairing with turmeric.
- Stir all ingredients until well mixed. Spread in a single layer on a baking sheet.
- Bake for 5 to 8 minutes, until pumpkin seeds start to darken and plump up slightly.
- Remove from oven and let cool completely.
- Eat alone as a healthy snack or toss over any green salad or roasted vegetable dish. The pumpkin seeds can even be ground in a food processrr and added to a favorite vinaigrette dressing.
- Left over pumpkin seeds keep very well for up to a week in an air-tight container.