For a fall-themed sweet treat, try these sweetened and spiced pumpkin (or squash) seeds and pair them with a robust black tea.
- 1 pumpkin or squash’s worth of seeds, washed and dried
- 3 tablespoons caster sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch cayenne pepper
- 1 tablespoon olive oil
- salt to taste
- Preheat oven to 350F.
- Toss the seeds in the olive oil and spread them out on a baking tray. Sprinkle them with a little salt, to taste. Bake the seeds in the oven for about 20 minutes.
- Meanwhile, in a large bowl, stir together the sugar, cinnamon, ginger and cayenne pepper.
- When the seeds come out of the oven, stir them into the mixture of sugar and spices. Again spread them out on the baking tray, and return to the oven for 3-5 minutes.
- Remove from the oven, and toss the seeds again in whatever is left of the sugar and spice mixture.
- Let them cool before devouring.
These seeds are deliciously sweet and spicy, and as such need a tea that will balance out both the strong flavours and the sweetness. I decided that a flavoured tea would not do—not only would it do the recipe no favours (the flavour would almost certainly be overwhelmed by the spices), but the spices would most likely skew the taste of the tea to something less than desirable. Instead, I would go for a robust pure black tea such as Keemun, or Russian Caravan. These teas have a little bit more body, which means the spices will not overwhelm them, and also that they will balance out the sweetness of all that sugar.
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