Recipes Spicy Mustard Pumpkin Seeds Be the first to rate & review! Serve up these zesty and spicy mustard pumpkin seeds with your favorite beer. They're the perfect pairing to your next game-day snacks. Slideshow: Fast Game Day Snacks By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 1 cup Ingredients Seeds from 1 medium (10-pound) pumpkin (about 1 cup) 2 teaspoons vegetable oil 1 tablespoon spicy brown mustard 1 teaspoon Worcestershire sauce Kosher or sea salt, to taste Fresh cracked black pepper, to taste Directions Preheat the oven to 400°. Line a baking pan with parchment paper. Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels. In a bowl, toss the pumpkin seeds with the vegetable oil, mustard, and Worcestershire sauce. Season with salt and pepper to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve. Rate it Print