I guess I’m the laziest person in the world. I hate cutting up a cantaloupe, even though it only takes about 3 minutes. But amazingly, when I realized I was wasting delicious seeds that seemed perfect for roasting, I didn’t mind taking the time to prepare those.
Time consuming? Yes.
Super easy? Also yes.
Preheat the oven to 350.
Scoop the seeds out…
into a bowl or colander. You won’t get a ton.
To clean them, I like to throw them in a colander, rub them together in my hand and rinse every so often until…
the seeds are clean. Put the seeds in a clean, heat-proof bowl.
Heat 1 to 2 Tbsp of oil (depending on how many seeds you have) in a skillet over medium heat. Here’s where I got to open the little jar of cumin I bought in Greece!
Add about 1 – 2 tsp cumin, and cayenne or chipotle powder to taste. I also added a sprinkling of smoked paprika. Heat just until fragrant, 15 to 20 seconds.
Pour the oil over the seeds in the bowl, and stir to coat. Sprinkle with a pinch of sugar, and salt to taste.
Spread the seeds out on a baking sheet. This picture makes it look like I got lots and lots of seeds. Guess what?
I didn’t. And this is the smallest baking sheet I own. Bake 15 to 20 minutes, stirring occasionally until the seeds are lightly browned.
I would like to mention I had earlier told my BFF, very proudly via fb messages, my last batch of cookies were out of the oven and the kitchen was all clean except for the cutting board. I was going to get ready for bed, cut the cantaloupe and go to sleep by 1am!
But then this happened, all for those very few seeds!
Aren’t they pretty? They smell good, too.
They also tasted awesome, it was totally worth it.
And they made a great snack for someone on his lunch break. So, don’t throw away those seeds!