A Seed's the Thing

Last week, after perusing reading a blurb in Food Network Magazine about different flavorings for roasted pumpkin seeds, I made roasted acorn squash seeds with a garam masala topping. They were smoky and delicious, and kind of exciting since I had not previously known you could toast the seeds of any squash (makes sense, right?) and the garam masala topping was a new idea for me.


Last night, after carving our pumpkins, we were ready to roast some more pumpkin seeds and try new toppings for a delicious, nutty snack. The pumpkin seeds have a much milder flavor than the acorn squash seeds, but still get nice and smoky when you roast them. Inspired by the delicious ideas in Food Network Magazine, I decided to make my own topping. I'm calling it the Maya Chocolate blend since it was based on the amazing flavor combination that Chuao Chocolatier in San Diego uses in their Spicy Maya Chocolate Bars. A good friend gave me one of these bars for my birthday last year, and I've never quite seen chocolate the same way since.

Our pumpkins

Delicious, flavorful pumpkin seeds

Maya Chocolate Blend (for roasted pumpkin or other winter squash seeds)

Mix 1/2 tsp. high quality cocoa, 1/8 tsp. cinnamon, 2 1/2 tsps. sugar, and 1/16 tsp. cayenne. It will probably make slightly more than you need, but it depends on how many seeds your pumpkin or squash has.

To roast:
Clean the seeds well, then spread them in a single layer on a greased cookie sheet. Look over them carefully and discard any that appear darker than the others, as they may be moldy inside. Place sheet in a 300-degree oven for 30 minutes to dry the seeds. Once dry, place hot seeds in a bowl and drizzle with olive oil. Sprinkle Maya Chocolate Blend over the seeds and mix to coat well. Place seeds back on the cookie sheet and roast at 300-degrees for 20 minutes or until golden.
**NOTE: When the seeds are done, they will start to make a popping noise in the oven. If you hear the popping noise before the cook time is up, do go check on the seeds to avoid overcooking.