Roasted Pumpkin Seeds Recipe 455 Food

ROASTED PUMPKIN SEEDS

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.

ROASTED PUMPKIN SEEDS

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

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.

ROASTED PUMPKIN SEEDS

Steps:

• Clean pumpkin or squash seeds, soak over night in very salty, warm water.
• The more salt the salter the nut!
• Drain and spread on Cookie sheet or shallow baking dish.
• Roast in a 250 degree oven for 3-6 hours depending on oven and seeds.
• Stir every so often.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F.
• Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
• Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.

ROASTED PUMPKIN SEEDS

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.

ROASTED PUMPKIN SEEDS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
• Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

BEST EVER ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees.
• Thoroughly rinse seeds and pick out stray bits of pumpkin.
• Pour seeds on a cookie sheet, preferably one with sides.
• Combine Worcestershire sauce and melted butter.
• Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
• Evenly sprinkle salt over seeds.
• Bake for two hours, stirring every half hour.
• Let cool and enjoy!
• Store in airtight container.

ROASTED PUMPKIN SEEDS

Steps:

• Wash seeds and dry throughly.
• Saute seeds in oil unti lightly browned.
• (use large frying pan) Transfer seeds to baking pan.
• Mix in Salad dressing,until seeds are well coated.
• Spread seeds in single layer.
• Bake at 325 degree 20-25 minutes, or until crisp.
• Stir often.
• Store in zip-lock baggies.
• Keeps up to 3 weeks.