Welcome fall!
The pumpkin season is on its way, so are the delicious pumpkin recipes. There will be no way out. During autumn once a week one pumpkin dish will be served for lunch or dinner.
The Chef’s Handyman team starts with their favorite spiced squash seeds for aperitif. The sweet seeds are delicious for breakfast muesli or as little snack. The spicy version will be the perfect appetizer for aperitif. The Chef’s Handyman team favorites both of them!
Spiced pumpkin seeds
For the spicy pumpkin seeds, combine 4 tbsp. of soy sauce, 3 tbsp. of ras el hanout, salt, black pepper and 1 tsp. of jeera powder. Add 40 g or 1.5 oz. of squash seeds. Coat the seeds with the mixture. Pour the pumpkin seeds on a baking sheet prepared with parchment paper. Roast them in the oven at 150° or 300 F for 15-20 minutes. Turn the seeds after 7-10 minutes. Take them out and cool on the sheet.
Chef’s Handyman, Spicy Pumpkin Seeds
For the sweet pumpkin seeds, combine 4 tbsp. of crud sugar, 1 tbsp. of vanilla sugar, 1 tbsp. of ginger bread spice, 1 -2 tbsp. of water. Add 40 g or 1.5 oz. of squash seeds and coat them with the mixture. Roast them in oven at 150° or 300 F for 15-20 minutes. Turn the seeds after 7-10 minutes. Take them out and cool on the sheet. Sprinkle with chocolate powder and a dash of cayenne pepper.
Chef’s Handyman, Spicy Pumpkin Seeds
Shopping list for 80 g of spiced pumpkin seeds: For the spicy version, 4 tbsp. soy sauce, 3 tbsp. ras el hanout, salt, black pepper, 1 tsp. jeera, 40 g or 1.5 Oz. pumpkin seeds. For the sweet version, 4 tbsp. crud sugar, 1 tbsp. vanilla sugar, 1 tbsp. ginger bread spice, 1-2 tbsp. water, 40 g or 1.5 Oz. pumpkin seeds, 1-2 tbsp. chocolate powder, 1 dash cayenne pepper
Have a great start into the week, yours Chef’s Handyman team.
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