Roasted Pumpkin Seeds With A Twist Recipes

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

Roasted Pumpkin Seeds image

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.

Ingredients

1 cup fresh pumpkin seeds
1 tablespoon olive oil
Kosher salt

ROASTED PUMPKIN SEEDS WITH A TWIST

After you are done carving your pumpkins or using fresh pumpkin for pies, SAVE THE PUMPKIN SEEDS! They make a healthy, tasty snack and are filled with fiber as well as vitamins E and B. I experimented with different recipes and came up with my own.

Provided by Creative Sarah

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

Roasted Pumpkin Seeds With a Twist image

Steps:

Preheat oven to 300°F
Place the seeds in a bowl and add the olive oil (butter) then the seasonings.
Mix Well.
Spread pumpkin seeds on a single layer on baking sheet.
Bake for about 30 minutes depending on your oven. Stir half way through.

Nutrition Facts : Calories 417.4, Fat 36.1, SaturatedFat 6.6, Sodium 44.2, Carbohydrate 13.3, Fiber 2.8, Sugar 1.1, Protein 17.1

Ingredients

2 cups pumpkin seeds, washed
4 teaspoons olive oil (melted butter works as well just more fat)
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon hot sauce (use whatever brand you like, I use Louisiana hot sauce and add as much as you like)

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

Roasted pumpkin seeds image

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

Ingredients

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

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

Roasted Pumpkin Seeds image

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

Ingredients

2 cups pumpkin seeds, from fresh pumpkin
2 tablespoons cooking oil
3 -4 tablespoons dry ranch dressing mix

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

Roasted Pumpkin Seeds image

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.

Ingredients

1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)

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4.6/5 (23)
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Category Helpful How-To

Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more if making a larger batch).
Scoop the seeds from your pumpkin and try and remove most of the stringy parts. Then place in a colander or fine mesh strainer and rinse thoroughly to remove any of the leftover goop from the pumpkin. (If using store bought, measure out seeds and place directly on baking sheet.)
Arrange cleaned pumpkin seeds on a towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
Arrange dried pumpkin seeds on baking sheet and drizzle with oil (~1 Tbsp / 15 ml per 1 cup / 64 g seeds). Add salt and any other desired seasonings (such as Shawarma or Curry), and toss to thoroughly coat.

Roasted Pumpkin Seeds With A Twist Recipes

ROASTED PUMPKIN SEEDS

ROASTED PUMPKIN SEEDS WITH A TWIST

After you are done carving your pumpkins or using fresh pumpkin for pies, SAVE THE PUMPKIN SEEDS! They make a healthy, tasty snack and are filled with fiber as well as vitamins E and B. I experimented with different recipes and came up with my own.

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

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!

ROASTED PUMPKIN SEEDS

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