Spicy Pumpkin Seeds

Roasting pumpkin seeds after carving pumpkins is a time-honored tradition. I love carving pumpkins, but I've never really loved eating the seeds... until now. This recipe is adapted from David Leite's wonderful cookbook, The New Portuguese Table. You can use the seeds from any kind of winter squash.

2 cups pumpkin seeds
1 egg white
2 t. red chile or hot paprika
1/8 t. cinnamon
1 t. salt
2 T. sugar

Heat oven to 300F. Lightly grease a baking sheet. Remove the seeds from the pumpkin and rinse them. Whisk the egg white in a bowl until very foamy. Add sugar, salt, spices and pumpkin seeds. Mix thoroughly. Lift the seeds out with a slotted spoon, allowing them to drain a bit. Spread in a single layer on the baking sheet. Roast, tossing occasionally, until crisp and slightly browned, about 25 minutes. Store in an airtight container.


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