Roasted Fresh Pumpkin Seeds Recipes
ROASTED FRESH PUMPKIN SEEDS
I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don't scorch. -Margaret Drye, Plainfield, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h50m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight., Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and kosher salt; spread in a single layer., Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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 PUMPKIN SEEDS
The not-so-secret secret to roasting fresh pumpkin seeds - and crisping them properly - is making sure they're really dry. Patting the seeds down with paper towels does a fine job, but drying them out in the oven is even more efficient and effective. Once they've toasted slightly, simply dress them with oil and salt, then continue to roast them until lightly golden. Feel free to add spices - say za'atar, or cinnamon and cayenne - in Step 3 with the oil and salt. But take note: Some add-ins, like nutritional yeast or raw sugar, may melt under high heat, so sprinkle them onto the seeds just after roasting.
Provided by Ali Slagle
Categories easy, snack, finger foods, appetizer
Time 40m
Yield 1 cup
Number Of Ingredients 3
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.
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
Tasty snack to make using fresh pumpkin seeds, or squash. I like to experiment with this recipe using garlic powder,cayenne pepper, and coarse salt. Use whatever spices you like!
Provided by Cindy in PA.
Categories Lunch/Snacks
Time 55m
Yield 2 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 866.8, Fat 76.9, SaturatedFat 13.7, Sodium 24.8, Carbohydrate 24.6, Fiber 5.4, Sugar 1.4, Protein 33.9
ROASTED PUMPKIN SEEDS
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
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
SAVORY ROASTED PUMPKIN SEEDS
Addictive, tasty, crunchy pumpkin seeds. My family and friends beg me for these every year. This recipe is for 1 cup of pumpkin seeds but you can double or triple as needed.
Provided by Jennifer Hill
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 3h10m
Yield 4
Number Of Ingredients 6
Steps:
- Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
- Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
- Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 9.5 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 189.7 mg, Sugar 0.4 g
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Estimated Reading Time 8 mins
- 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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