Roasted Spiced Pumpkin Seeds Food

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

ROASTED SPICED PUMPKIN SEEDS

Steps:

• Heat oven to 350 degrees. On a baking sheet, toss pumpkin seeds, lime juice, and chili powder. Season with salt. Bake, stirring once, until golden, 18 to 20 minutes.

SPICY ROASTED PUMPKIN SEEDS

Steps:

• Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a medium bowl, using a large spoon or your clean hands, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
• Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
• Serve immediately - they are wonderful when warm!

SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F.
• Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

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.

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.

SUGAR & SPICE ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees F.
• On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
• Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
• When seeds are toasted, melt butter in a large skillet over med-high heat.
• Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
• In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
• Add pumpkin seeds from skillet to mixing bowl & stir until coated.

TOASTED PUMPKIN SEEDS WITH SUGAR AND SPICE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
• In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

SPICY ROAST PUMPKIN

Steps:

• Pre-heat oven to 200 C or 400°F.
• Quarter and then carefully peel and seed the pumpkin.
• Cut into chunky 2" cubes.
• Place pumpkin into a large & sturdy roasting tray.
• Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
• Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
• Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!

SPICY ROASTED BUTTERNUT SEEDS / PUMPKIN SEEDS

Steps:

• I just remove the fibers do not wash.
• Place on cookie sheet with spices and butter in a mound.
• Bake in preheated oven at 350 degrees till butter is melted about one minute.
• Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.

ROASTED CINNAMON SPICE PUMPKIN SEEDS

Steps:

• Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
• Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
• Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
• Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
• Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
• Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.