Gochujang pumpkin seeds

You may say to yourself, “I just don’t really love pumpkin seeds, you know? They don’t do it for me.” And listen, I believe you. But try these. Just try them. They’re spectacular. The best part? The seeds don’t have to be from a pumpkin, squash seeds are perfect as well. Let’s get into it:

Roasted pumpkin seeds are in a white bowl, on a gray background, with some seeds scattered to the bottom right of the bowl.

The seeds:

You can get seeds from anywhere! I got about 2 cups of seeds from two different squashes. One was a gorgeous blue pumpkin and one was a little baby white pumpkin. They were perfect.

The spices:

  • 1 heaping tablespoon shiro miso (white miso paste)
  • 1/2 tablespoon gochujang
  • 1 teaspoon ginger paste (or grated fresh ginger or 1/2 teaspoon ginger powder)
  • 1/4 teaspoon fish sauce (or you could substitute soy sauce)
  • 1/2 teaspoon garlic powder
  • a pinch of salt and garlic powder

***********************************************************************************************************

Wash the seeds and pat them dry.

Mix all the spices in a bowl and then mix with pumpkin seeds to coat.

Spread the seeds evenly onto parchment paper or a silicone baking mat, and sprinkle with salt and garlic powder. Bake at 300ºF for roughly 45 minutes, stirring every 10-15 minutes. Make sure that the seeds are in a single layer so they don’t burn.

Now, here’s the hard part. You definitely want to wait until these are cool before you eat them. But then, I hope you love them. I hope you really, really love them.

Enjoy :o)

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