Roasted Taco Pumpkin Seeds Recipes

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

Roasted Pumpkin Seeds image

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

Ingredients

1 ½ cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

ROASTED TACO PUMPKIN SEEDS

For extra heat add in a very small pinch cayenne pepper, the recipe may be doubled is desired --- the seeds must be from a fresh cut pumpkin :)

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 1 cup

Number Of Ingredients 4

Roasted Taco Pumpkin Seeds image

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.

Nutrition Facts : Calories 987, Fat 90.5, SaturatedFat 15.5, Sodium 24.8, Carbohydrate 24.6, Fiber 5.4, Sugar 1.4, Protein 33.9

Ingredients

1 cup pumpkin seeds (washed and dried, from a freshly cut pumpkin)
2 tablespoons oil
3 -4 teaspoons taco seasoning mix
1/4-1/2 teaspoon garlic salt

SPICY PUMPKIN SEEDS

We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift.

Provided by Taste of Home

Categories Snacks

Time 55m

Yield 2 cups.

Number Of Ingredients 8

Spicy Pumpkin Seeds image

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.

Nutrition Facts : Calories 103 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

2 cups fresh pumpkin seeds
2 tablespoons canola oil
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

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

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

PUMPKIN TACOS

Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.

Provided by Gabrielle in DC

Categories Main Dishes Taco Recipes Vegetarian Taco Recipes

Time 32m

Yield 12

Number Of Ingredients 10

Pumpkin Tacos image

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.

Nutrition Facts : Calories 99.9 calories, Carbohydrate 14.9 g, Fat 4.1 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 46.4 mg, Sugar 1.3 g

Ingredients

2 tablespoons vegetable oil
2 cups cubed fresh pumpkin
½ cup vegetable stock
1 tablespoon ground cumin
salt and ground black pepper to taste
12 flour or corn tortillas, warmed
¾ cup diced fresh tomato
½ cup diced onion
½ cup diced ripe avocado
3 tablespoons chopped fresh cilantro

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Web Aug 19, 2020 Place the pumpkin seeds, butter, salt, pepper and garlic powder in a bowl; toss to coat evenly. Spread the seeds in a single layer …
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Spread the seeds in a single layer on the pan. Bake for 45 minutes, stirring occasionally, until seeds are golden brown.

Roasted Taco Pumpkin Seeds Recipes

ROASTED PUMPKIN SEEDS

Here is an easy recipe for roasting fresh pumpkin seeds.

ROASTED TACO PUMPKIN SEEDS

For extra heat add in a very small pinch cayenne pepper, the recipe may be doubled is desired --- the seeds must be from a fresh cut pumpkin :)

SPICY PUMPKIN SEEDS

We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift.

ROASTED PUMPKIN SEEDS

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

PUMPKIN TACOS

Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.

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