Smoked paprika roasted pumpkin seeds.
A few weeks ago I discovered what I thought were two watermelons growing rogue in my garden turned out to be pumpkins – they looked very much like a striped watermelon that soon turned a lovely orange color. I was fearful that they weren’t going to last that long due to the onset of the hot weather so we cut them open, harvested the seeds and roasted the pumpkin flesh to freeze.
I had this post ready to go a few weeks ago and opted to share it today as I’m unable to prep food. If you don’t follow me on IG – on Monday the doc decided to remove my pins from my finger (that were scheduled to be removed Friday) because my body was starting to reject them. The process was supposed to be relatively easy and only take a few minutes once I had a ring block numbing my finger. 50 minutes later and a very messy situation, I left bandaged like I had surgery due to the aggressiveness required to remove these slick pins. Sigh. It’s over. They are out and I couldn’t be happier but the residual pain is a bit much. I go back Friday for a check-up and hopefully a release to run and be myself again. (Fingers crossed – pun intended) For now I rest, a lot, and try to heal.
Onto my recipe…. I know it seems early to be prepping pumpkin seeds but my family already devoured these. They never last long in my house. This recipe can be adjusted to sub out the smoked paprika to your favorite spice but the cooking technique remains the same. I soak my nuts to help them become easily digestible and thought I could try that with these. It worked and they turned out perfectly.
— Knead to Cook