[Lucy scoops out the innards of the pumpkin Linus brought]
Linus: [groans] You didn’t tell me you were gonna kill it!
– It’s the Great Pumpkin, Charlie Brown
When roasting this year’s pumpkin seeds, I drew inspiration from Ricki over at Diet, Dessert and Dogs. Tired of plain ol’ pumpkin seeds coated with salt, I wanted to branch out into something more exotic and exciting. My Asian-Inspired Pumpkin Seeds have a tangy bite that will keep you going back handful after handful. Looking for more flavorful ways to roast pumpkin seeds? Check out this post on 15 New Ways to Spice Up Roasted Pumpkin Seeds.
Asian-Inspired Roasted Pumpkin Seeds
Seeds from one large pumpkin (washed & dried)
1 tablespoon Tamari Sauce
1 tablespoon Hot Pepper Sesame Oil
1/2 teaspoon Wasabi Powder
Sea Salt to taste
Preheat oven to 375 degrees. Add pumpkin seeds in a single layer to a large baking dish. Add all ingredients and mix thoroughly to coat seeds. Roast for approximately 30 minutes (stir every 10 minutes) until liquid is absorbed.