Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal.
2 cups pumpkin seeds, rinsed and dried
1½ tablespoons canola oil
2 teaspoons garlic powder
1 teaspoon crushed red pepper
½ teaspoon ancho chili powder
½ teaspoon each salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss pumpkin seeds with oil and spices. Spread onto a baking sheet and bake for 12-15 minutes. Seeds should be a light golden brown.
Cool completely and serve or store for up to one week.