Greenhouse Spiced Pumpkin Seeds

Chef de Cuisine James Seyba snagging a scoobie snack.

Snap, crackle, pop! It’s not Rice Crispies, but Jamie’s warm spiced pumpkin seeds, fresh from the oven in his 150 Central Park galley — a Hedy Goldsmith recipe!  After four delicious nights serving the first of Michael’s debut farm-to-ship menus, the “Farmstead,” aboard the Oasis of the Seas, “Greenhouse” rolled out yesterday and will run through our last dinner service tomorrow night before we arrive back in Port Everglades on Saturday morning. The pair will continue to cycle with each sailing through the end of the year, when our next set of seasonal menus (still in development) adding Teena’s Pride produce will roll out.  Greenhouse’s second course is a velvety, sweet-from-the-squash kabocha soup with spicy chorizo, pumpkin seed oil, Swank Farms watercress, and the kicker — spiced, toasted pumpkin seeds.  I caught Jamie making them yesterday as his team was prepping for the changeover, and found it hard to stay away from the sheet pan, especially since they came fresh from the oven.  The spice mix takes the ordinary toasted seeds up a notch, and we all agreed they could be great by themselves as bar snack, on salads… you name it.  The best part is the recipe is super easy, so we wanted to share it here.  It’s the restaurant quantity (makes a lot!) but it’s the holidays… Do a batch and store them in an airtight container on the counter for a couple weeks.  If they last that long!

We formatted the recipe for home use, but for consistency and quality control, the ship uses the "Master Cook" recipe template, shown here posted on our galley wall.

Spiced Pumpkin Seeds

Makes 1 1/2 pounds

1 1/2 pounds pumpkin seeds
3/4 cup granulated sugar
3 1/2 tablespoons canola oil
1/2 tablespoon ground clove
1 tablespoon ground cinnamon
1 tablespoon ground cumin
2 tablespoons kosher salt
1 tablespoon freshly-ground black pepper
1/2 tablespoon allspice
1 tablespoon ground coriander
1/2 tablespoon ground chipotle

Preheat oven to 300 F.

Bring a pot of water to a boil and add the pumpkin seeds, boiling for 10 minutes. Drain and pat dry.  Place in a large mixing bowl and toss with the sugar and oil to coat.  Turn out on cookie sheets in a single layer, being careful not to overcrowd.  Bake for 20 to 30 minutes or until lightly browned.  Add the spices to a fresh, dry mixing bowl and toss with the seeds while they’re still warm to evenly coat.  Eat immediately or allow to cool.  The seeds will keep for two weeks on the counter in an airtight container.

One thought on “Greenhouse Spiced Pumpkin Seeds

  1. Sounds wonderful! Thank you! However, for those of us wishing to avoid Harmful ‘Genetically Modified Organisms’ (GMO’s) in our food supply, substitute the Canola Oil (Rapeseed) for either Organic, or use Sunflower seed/olive/grapeseed oil. *(And the main subsidy ‘industrial crops’ and their derivatives–consisting of Soy, Corn, Sugar (from sugar beets and some cane), Rice, Alfalfa, Zucchini, Crook Neck Squash, Papaya (from Hawaii) and wheat too. :( Always make sure to use organic in place of these crops. Thank you! –I am trying these seeds tonight! =)

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