Pumpkin mania has arrived.
On a recent trip to Trader Joe's, I was inundated with pumpkin everything: pumpkin soup, pumpkin crackers, pumpkin cookies, pumpkin bread mixes, even pumpkin-flavored coffee (I have to admit that the very thought of that one made me a bit queasy.)
I'll also admit that I'm not a huge pumpkin fan. I'm the one who will pass on the pumpkin pie at Thanksgiving and I am not rushing to the coffee shop for the pumpkin spice latte, that's for sure.
I don't hate pumpkin itself, though; I absolutely love it in savory dishes like curries or simply roasted with sprigs of rosemary or fresh sage, drizzled with olive oil. The recipe I often make this time of year is Toasted Spiced Pumpkin Seeds from At Home in the Whole Food Kitchen by Amy Chaplin. They go great sprinkled on soup, or on raw and roasted salads. Our favorite way to eat these, though, is just straight out of the bowl like popcorn. I always have these around for pot-luck gatherings, especially Thanksgiving and the big weekend of football that comes with it!
These seeds are roasted with fresh lime juice and cayenne pepper for kick. I make them extra spicy but you can easily adjust the heat to suit your taste.