Light Roasted Pumpkin Seeds Food

LIGHT ROASTED PUMPKIN SEEDS

Light Roasted Pumpkin Seeds image

Try this zippy twist on a favorite Halloween tradition. These amped-up pumpkin seeds have just enough heat to take the chill off autumn afternoons! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Snacks

Time 55m

Yield 2 cups.

Number Of Ingredients 7

Ingredients

2 cups fresh pumpkin seeds
5 teaspoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 250°. In a bowl, toss pumpkin seeds with melted butter and Worcestershire sauce. Mix remaining ingredients; toss with seeds. Spread evenly in a 15x10x1-in. pan coated with cooking spray., Bake until seeds are lightly browned and dry, 45-60 minutes, stirring occasionally. Cool completely before storing in an airtight container.

Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 181mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED PUMPKIN SEEDS

Roasted Pumpkin Seeds image

Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)

Provided by Mirj2338

Categories Lunch/Snacks

Time 50m

Yield 1 cups seeds

Number Of Ingredients 7

Ingredients

1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)

Steps:

Preheat oven to 300 degrees F.
While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
Spread pumpkin seeds in a single layer on baking sheet.
Bake for about 45 minutes, stirring occasionally, until golden brown.

ROASTED PUMPKIN SEEDS

Roasted Pumpkin Seeds image

Here is an easy recipe for roasting fresh pumpkin seeds.

Provided by Rosemary

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Yield 6

Number Of Ingredients 3

Ingredients

1 ½ cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg

BEST ROASTED PUMPKIN SEEDS

Best Roasted Pumpkin Seeds image

These toasted snacks can be prepared while your loved ones are still carving the pumpkins.

Provided by Kate O'Shea

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Time 40m

Yield 12

Number Of Ingredients 4

Ingredients

3 cups raw whole pumpkin seeds
1 teaspoon salt
2 tablespoons water
1 tablespoon butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg

ROASTED PUMPKIN SEEDS

Roasted Pumpkin Seeds image

Make and share this Roasted Pumpkin Seeds recipe from Food.com.

Provided by Lorrie in Montreal

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

pumpkin seeds
3 -4 tablespoons vegetable oil
1 teaspoon salt

Steps:

Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
In a bowl,cover with cold water and add the salt,let sit overnight.
Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
Roast for 25-30 minutes until golden.
When cooked, remove from oven and shake some more salt to taste.

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From tasteofhome.com
Estimated Reading Time 8 mins

Preheat the oven. Preheat the oven to 250°. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. (This reduces cleanup later—trust us on this!)
Scoop out the seeds. Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.”
Separate the gunk from the pumpkin seeds. You might be wondering, “Do you have to clean pumpkin seeds before roasting?” The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much easier than I thought.
Rinse and drain. Once you’ve removed most of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a difference.
Season the pumpkin seeds. It’s time to season! We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, or just douse with salt and pepper.
Bake the pumpkin seeds, stirring occasionally. Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds occasionally.
Finish baking pumpkin seeds on higher heat. Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through.
Serve, store and enjoy! You can serve the seeds warm (I always risk singed fingertips to snatch a snack right off the sheet pan), or you can let them cool and enjoy at room temperature.

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