Toasting Pumpkin Seeds Easy Food

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TOASTED PUMPKIN SEEDS



Toasted Pumpkin Seeds image

This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!

Provided by ONEMINA

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 50m

Yield 8

Number Of Ingredients 3

2 cups raw whole pumpkin seeds
2 tablespoons vegetable oil
1 tablespoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
  • Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.6 g, Fat 6.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 874.9 mg

HERBY PUMPKIN SEEDS



Herby Pumpkin Seeds image

The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning, we kept this low-fuss by using simple but powerful pantry ingredients like fennel seed and dried oregano, while a sprinkle of nutty Parmesan added a big boost of cheesy flavor. Our favorite part? You don't even have to rinse off the squash pulp-it caramelizes in the oven, adding a touch of sweetness to each savory seed.

Provided by Riley Wofford

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 55m

Yield Makes 2 cups

Number Of Ingredients 6

2 cups fresh pumpkin seeds
2 teaspoons fennel seeds
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
Pinch of kosher salt
2 tablespoons freshly grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 300°. On a rimmed baking sheet, toss together the first five ingredients, then spread seeds out in a thin, even layer.
  • Bake, stirring a few times, until crunchy and golden brown, 35 to 45 minutes. Stir in cheese and bake 5 minutes more.
  • Let cool completely before using. Store in an airtight container at room temperature up to 1 week.

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

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

TOASTED PUMPKIN SEEDS



Toasted Pumpkin Seeds image

Use these seeds to garnish our Cauliflower Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 3

1 cup raw pumpkin seeds or pepitas, hulled
1 tablespoon olive oil
Coarse salt

Steps:

  • Preheat oven to 375 degrees. Combine seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.

PERFECT CRISPY TOASTED PUMPKIN SEEDS



Perfect Crispy Toasted Pumpkin Seeds image

If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 40m

Yield 3 cups seeds

Number Of Ingredients 4

1 medium pumpkin
water
salt
1 tablespoon olive oil

Steps:

  • Set oven to 400 degrees.
  • Set oven rack to middle position.
  • Cut open the pumpkin.
  • Use a strong metal spoon to scoop out the insides of the pumpkin.
  • Separate the seeds from the stringy core.
  • Rinse the seeds under cold water.
  • In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
  • Remove from heat and drain well.
  • Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
  • Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
  • Spread out the seeds onto the cookie/baking sheet in one layer.
  • Bake for about 20 minutes or until the seeds begin to brown.
  • When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
  • Sprinkle with salt if desired.
  • Either crack open to remove the inner seed or eat whole.

Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1

TOASTED PUMPKIN SEEDS



Toasted Pumpkin Seeds image

Provided by Michael Chiarello : Food Network

Time 12m

Yield about 1 cup

Number Of Ingredients 3

Seeds from 1 large pumpkin, rinsed and dried
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.

ROASTED PUMPKIN SEEDS



Roasted pumpkin seeds image

Don't throw away the seeds if you're cooking a pumpkin - try roasting them with this easy recipe. They make a tasty snack with a little seasoning, or an eye-catching garnish

Provided by Anna Glover

Categories     Snack

Time 15m

Number Of Ingredients 2

fresh pumpkin seeds , scooped from the pumpkin
2 tsp olive oil

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.

Nutrition Facts : Calories 36 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein

TOASTED PUMPKIN SEEDS



Toasted Pumpkin Seeds image

Categories     Vegetarian     Quick & Easy     Halloween     Pumpkin     Fall     Pan-Fry     Healthy     Seed     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 3

1 cup green (hulled) pumpkin seeds (not roasted; 5 ounces)
1 teaspoon olive oil
Fine sea salt to taste

Steps:

  • Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a bowl and stir in oil and sea salt.

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