ROASTED PUMPKIN SEEDS
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
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
ROASTED PUMPKIN SEEDS
Provided by Food Network Kitchen
Time 1h30m
Yield 1 to 2 cups
Number Of Ingredients 4
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
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
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 TACO PUMPKIN SEEDS
For extra heat add in a very small pinch cayenne pepper, the recipe may be doubled is desired --- the seeds must be from a fresh cut pumpkin :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat.
- Add in the seeds a stir until lightly browned (about 4-5 minutes).
- Remove the seeds and place in a bowl.
- Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.
- Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).
- Bake at 325 degrees F. for 15-20 minutes or until crisp.
- Remove to paper towels to cool.
- Store in an airtight container.
Nutrition Facts : Calories 987, Fat 90.5, SaturatedFat 15.5, Sodium 24.8, Carbohydrate 24.6, Fiber 5.4, Sugar 1.4, Protein 33.9
ROASTED PUMPKIN SEEDS
Tasty pumpkin seeds. I've been doing this since I was a kid with my mom and now make them with my grandkids. They are just plain fun!
Provided by June Hoeckendorf
Categories Lunch/Snacks
Time 18h
Yield 8 ounces
Number Of Ingredients 2
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.
Nutrition Facts :
ROASTED PUMPKIN SEEDS
Make and share this Roasted Pumpkin Seeds recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 50m
Yield 1 1/2 cs.
Number Of Ingredients 3
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
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
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 WITH A TWIST
After you are done carving your pumpkins or using fresh pumpkin for pies, SAVE THE PUMPKIN SEEDS! They make a healthy, tasty snack and are filled with fiber as well as vitamins E and B. I experimented with different recipes and came up with my own.
Provided by Creative Sarah
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F
- Place the seeds in a bowl and add the olive oil (butter) then the seasonings.
- Mix Well.
- Spread pumpkin seeds on a single layer on baking sheet.
- Bake for about 30 minutes depending on your oven. Stir half way through.
Nutrition Facts : Calories 417.4, Fat 36.1, SaturatedFat 6.6, Sodium 44.2, Carbohydrate 13.3, Fiber 2.8, Sugar 1.1, Protein 17.1
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- 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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