Recipe: Cocoa-Chili Roasted Pumpkin/Winter Squash Seeds.

As I speak, there is a roasted butternut squash-parsnip-carrot-sweet potato soup going on in my house.  (My take on this recipe, in which the OP probably didn’t spatter hot soup all over the backsplash and the outside of the front door and the neighbour’s Hallowe’en decorations even though she was really, really careful and wore an apron and a welder’s helmet and everything).

The point of this? (Besides the fact that there is soup happening and it’s perfect for these chilly evenings when snow is threatening).  The squash seeds!  Don’t throw them away.  Grow them in your garden next year or roast them.  I did the latter, and decided I’d use a familiar flavour combination in a new-ish way:

Cocoa-Chili Roasted Pumpkin/Winter Squash Seeds

Do this first: preheat the oven to 350 degrees Fahrenheit (150 degrees Celsius).

Then throw the raw seeds that you just scooped out of your squash (ew, that sounds a tad impolite – my apologies) into a small saucepan.  Add 1/2 teaspoon salt. Cover with water and bring to a boil over high heat.  Turn the heat down and simmer for about 15 minutes. Drain the water from the seeds and pat the seeds dry with a paper towel.

Lay the seeds in a single layer on a baking sheet covered in parchment paper.  Now comes the tricky part – adjusting the measurements that I sort of winged in the first place.

For 1/2 cup seeds, add:

1 teaspoon butter or ghee or coconut oil, melted

1//8 to 1/4 teaspoon baking cocoa powder

1/8 teaspoon chili powder

1/8 teaspoon salt*

Stir everything together on the baking sheet and pop in the preheated oven.  Roast for 10 minutes then take the pan out and stir the seeds.  Place them back into the oven for another 10 minutes, then remove.  Cool completely and then dig in.  You may need to make a few batches of these until you get the heat that you want (or just add more spice during or at the end of roasting). I’m a wimp, so this is sufficient on the pepper scale for me.  I think more than one person might consider that the addition of a bit of ground cayenne might kick things up nicely as well….

If you don’t like chocolate (difficult to believe but I’m told it’s true for some folks), I have a lime and chili roasted pumpkin/winter squash seed recipe that you may enjoy – check it out here.

*There are metric conversion tables available here. 

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Enjoy!

Alberta snapshot: Banded Peak trail.

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If you’ve been following Flowery Prose for a while, you’ll know that aside from a couple of cases – absurdly weird filter here; and cropping here (because, trust me, you don’t want to get close to this sort of wildlife) – I don’t edit my photos.  They are all straight out of the camera (excepting the resizing, of course).  But I decided to take this one to the point of ridiculously soft…like an oversized fuzzy fleece blanket to snuggle under and sleep away this Autumn-That-Thinks-It’s-Winter. Conveniently, the Comfort Filter™ hides the fact that there was already a lingering skiff of snow on the ground as we wandered this beautiful trail outside of Bragg Creek, Alberta.

Recipe: Lime and chili roasted pumpkin seeds.

I posted this recipe way back in 2012, but I recently made it again and updated the photography on the original entry (which also explains how to properly save pumpkin seeds, if you’re interested).  This is a really easy recipe, and it has just the right amount of spiciness (you can omit the cayenne pepper if you prefer a bit milder flavour).

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Lime and Chili Roasted Pumpkin Seeds

Seeds from one pumpkin

3 tbsp freshly-squeezed lime juice

1 tbsp olive oil

1/4 tsp salt (if you have coarse salt, use that)

1/2 tsp chili powder

pinch cayenne pepper (optional)

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).  Combine all ingredients except seeds in a small bowl.  Carefully wash pumpkin seeds in cool water, removing all of the extra bits of pulp.  Dry the seeds thoroughly between several layers of paper towel and transfer to the bowl with the lime and chili.  Combine thoroughly and spread seeds in a single layer on a baking sheet.  Roast seeds in preheated oven for 10 minutes, then remove pan and stir the seeds, spreading them out once again in a single layer. Place in oven for another 10 minutes, then remove and allow to cool.  Enjoy!

What is your favourite recipe for roasted pumpkin seeds?

Garden journals.

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Although I’m still waiting on a super late bulb order that I hope makes it to me before the ground is so frozen I can no longer dig, I’ve pretty much packed in the gardens for the year. (The snow has certainly helped to expedite my work). Before things get too busy and I forget, I made a bunch of notes in my garden journal – a list of things I want to accomplish next year, plants I want to either avoid or repeat, doodles of potential layouts for my raised veggie bed, etc..  Prior to this year, I had a gorgeous 10-year bound paper garden journal that my parents had given to me, but I stretched it out beyond ten years and it is so crammed with notes and lists of plants that I no longer have any room to write more.  For 2016, I’ve been using a Word document and writing dates, tasks, and notes – but it’s not as refined as I would like (or as lovely as that paper journal).  One tweak I will make right away is to keep a separate list of the plants I added this year – just so they don’t get lost in the notes when I want to quickly refer to the cultivar name that I’m struggling to recall.  I am waffling on the creation of a map, however – I used to make little crude, not-to-scale-but-sufficient-for-my-purposes diagrams of my flowerbeds but I haven’t done so over the past couple of years. Recently, I have performed quite a few changes to the beds (and intend to make more), so a map might be useful.

How about you?  Do you keep a garden journal, and if so, what format do you prefer?  What types of information do you keep track of? Do you include diagrams and maps of your gardens?  Do you save plant labels, seed packages, and other information about the plants you grow?  Have you ever moved onto a property where the previous homeowners kindly left you with a record of the plants in the garden?

Alberta snapshot: Glenbow Ranch Provincial Park.

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The leaves are turning so quickly this year!  (And falling, too). I guess it shouldn’t be a surprise…we had summer-hot weather in April and May, and the whole growing season felt completely accelerated.

Hope you have some time to get outside and enjoy someplace beautiful this weekend!