Roasted Pumpkin Seeds With A Kick From Kim Recipes

Steps:

• Mix all ingredients together and place on a cookie sheet pan in a single layer.
• Cook in a 350 oven until butter is melted.
• Lower oven to 275 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.40 minutes.

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
• Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
• Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
• Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
• Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

Steps:

• Pan-roast seeds in a hot cast-iron skillet until they puff up (stir constantly so they don't get too dark), then drizzle with a little olive oil and sprinkle with sea salt.

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.

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.

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.

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.

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.

Steps:

• Rinse seeds; discard any stringy membranes. Spread seeds into single layer on baking sheet. Let stand 3 hours or until dried.
• Heat oven to 350°F. Spray seeds generously with cooking spray; sprinkle with salt.
• Bake 8 to 10 min. or until lightly browned, stirring after 5 min.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
• Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
• Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

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.