Roasted Taco Pumpkin Seeds 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 TACOS

Steps:

• In a small bowl, whisk together vinegar, salt & sugar. Add red onion, cover and allow to marinade while preparing the tacos. You can also prepare the onions ahead of time and store in the fridge for up to 10 days. Don't forget to drain the onions before serving. Preheat oven to 425° F. Carefully peel the pumpkin, remove the seeds & cut into bite size chunks. In a bowl, toss the pumpkin in 2 tbsp olive oil, chili powder, cumin & garlic powder until evenly coated. Spread out on a baking tray, sprinkle with salt & pepper and transfer to oven to roast for 35-40 minutes, or until tender when poked with a fork. While the pumpkin is roasting, julienne the kale. In a small bowl, toss shredded kale, remaining olive oil & crushed garlic. Ensure kale is evenly coated in the oil so it will soften. Once the pumpkin is cooked, follow the directions on the packaging to heat the taco shells. To serve, top with kale, roasted pumpkin, pickled onions, a sprinkle of feta, fresh lime & cilantro. Enjoy!

ROASTED TACO PUMPKIN SEEDS

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.

ROASTED PUMPKIN SEEDS

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.

PUMPKIN TACOS

Steps:

• Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

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.

ROASTED & SEASONED PUMPKIN SEEDS

Steps:

• Heat oven to 325ºF.
• Toss pumpkin seeds with butter in medium bowl; stir in seasoning mix.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until seeds are crisp and lightly browned.