The recipe is just like this one from Epicurious, except that The Book gives proportions for the ingredients. I think the Epicurious version is more honest. This is barely even a recipe. Toast pumpkin seeds in a dry skillet ’till they’re browned and smell good, toss with olive oil and sea salt. That’s it.
Despite it’s tenuous recipe status, I’m glad it was in there. I probably wouldn’t have remembered how delicious toasted pumpkin seeds are, and never would have thought to put them out for guests. I ate some of them warm , and some at room temperature the next day. They’re totally delicious either way. I find the flavour of pumpkin seeds hard to pin down, they’re nutty, and they do have squashy pumpkin flavours, plus a whole other level of aromas that make them their own. You could serve sunflower seeds like this, but it just wouldn’t be the same.
Finding fresh green pumpkin seeds wasn’t as easy as I thought it would be. My grocery store carries them sporadically, and the ones at the health food store sometimes look a little ratty. The Book warns that pumpkin seeds spoil quickly, so a place with high turnover is key. They’re frequently used in Mexican cuisine, so a latino food shop might be the way to go to find a good fresh supply.
Since pumpkin sees freeze well I’ve taken to keeping a bag on hand. The Book seems to call for them fairly frequently, and I’ll never be without a tried-and-true last minute appetizer if friends drop by unexpectedly.
