On Thursday morning we had a beautiful double rainbow, I sadly didn’t get any photographs as I was too busy holding Mikey up to the window to look at it. We watched it, Mikey announcing each colour, until the whole thing disappeared into a looming black cloud. Mikey was very disappointed that it disappeared, “More Rainbow! More Rainbow! No black. No cloud, buh-bye cloud!” but he still couldn’t wait to tell daddy about it when he came home for lunch and barely let him get in the door. I bought some new watercolour paint tubes earlier in the week that I have yet to use, so perhaps I will enlist Mikey to help me and he can paint a picture of the rainbow.
My Mother-in-Law will be arriving on Saturday, from Chicago, for a two week visit. We’ve got a few things planned for when she is here but I’ve mostly been cleaning out the spare room this week, which is a fairly large task as the room also doubles as my workshop when we don’t have guests. In between vacuuming up sawdust, folding painters sheets and dusting off shelves I found some time to carve our pumpkin for Halloween. Ok, sure, I readily admit that I was procrastinating on the cleaning. I looked up some design templates online but couldn’t find any that I liked or had the tools to create, in the end I decided to free-hand it with help from Mikey.
So, with the seeds from the pumpkin, and the seeds that I had left over from the Sweet-Roasted Acorn Squash I made earlier in the week, I made some of these sweet and spicy toasted pumpkin seeds. Oh my goodness they’re good, I’m sitting here eating them while I write this and I just can’t quite seem to stop. Just the right mixture of gooey-sugary-spice. I’m planning on making some squash soup later in the week and will most likely use the seeds from that to make this again. You don’t even need to clean them, soak them or shell them really, although you can if you prefer. Mine just came right out of the pumpkin, mixed with the acorn squash seeds from earlier in the week and seasoning, and then spread on the baking sheet, gunk and all.
Sweet & Spicy Toasted Pumpkin Seeds
Recipe modified from 101Cookbooks
1 egg white
1/4 cup raw turbinado sugar (I’m sure you could use any natural/coarse sugar)
1/2 teaspoon cayenne pepper
1/2 teaspoon fine sea salt (I only had coarse sea salt in my spice cupboard, so I ground it finer myself)
1 cup fresh pumpkin seeds (I used a 1 cup mixture of pumpkin and acorn squash seeds, but be careful as the smaller seeds brown faster)
Preheat the oven to 375F. In a medium sized bowl, whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and mix together well.
Drain off any excess egg white using a strainer and spread the seeds in a single layer on a baking sheet. Bake for around 12 minutes, until the seeds are golden. As they come out of the oven, sprinkle with a little more sugar and cayenne if you wish. Taste and season with a little more salt if needed.