Sumac and Sage Pumpkin Seeds
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Idea #7: Sumac and Sage Pumpkin Seeds
Here’s what you do:
Sumac and Sage pumpkin seeds made in the Adventure Kitchen.
Scoop out your pumpkin and separate the seeds from the stringy parts. (Don’t throw away the stringy parts - you can use them to make this recipe!).
For 1 cup of pumpkin seeds, toss with 1 1/2 tablespoons olive oil and 2 teaspoons Sumac and Sage Seasoning.
Roast at 350 degrees on a rimmed baking sheet (lined with foil as needed) on the middle oven rack for about 20-25 minutes, until the seeds are cooked to a light golden brown. While they’re still hot from the oven, toss the seeds with another couple of pinches of Sumac & Sage Seasoning blend.
More options:
Add a few generous pinches of Aleppo pepper for a slightly smoky zing.
Add a few pinches of granulated garlic and/or granulated onions for a little more complexity.
Did you know - you can roast and eat the seeds of any squash, not just pumpkin! So feel free to go to town on the seeds from your butternut squash, kabocha, delicata, acorn or what-have-you!
Now it’s your turn: what are YOU doing with Sumac & Sage Seasoning?
Comment below to let me know! And tag us in Instagram, Facebook or Twitter so we can see and share what you create!
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