TOASTED PUMPKIN SEEDS
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
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
ROASTED PUMPKIN SEEDS
Provided by Food Network Kitchen
Time 1h30m
Yield 1 to 2 cups
Number Of Ingredients 4
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.
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
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
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.
TOASTED PUMPKIN SEEDS
Provided by Michael Chiarello : Food Network
Time 12m
Yield about 1 cup
Number Of Ingredients 3
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.
TOASTED PUMPKIN SEEDS
Toasted pumpkin seeds are a delight when seasoned with rosemary! This is a recipe from Silver Ravenwolf's Halloween Book.
Provided by Melanies Recipes
Categories Low Cholesterol
Time 35m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Rinse pumpkin seeds.
- Boil water. Add salt.
- Pour seeds into boiling water.
- Boil until seeds are soft. (They should turn brownish-gray and many will slip to the bottom of the pot.).
- Drain the broiled seeds ion a colander, and pat seeds dry. Put in a bpwl with olive oil, salt, and the rosemary.
- Mix lightly. Preheat your oven to 350 degrees.
- Spread the seeds on a large cookie sheet covered with aluminum foil. Make a single layer of seeds (don't have any little piles).
- Put seeds in oven 20-30 minutes. If the seeds turn brown, you are overcooking them. They should look white and dry. You do not need to turn theb seeds. When finished, use a spatula to slide the seeds off the foil and into a bowl. Allow to cool before little hands touch them.
Nutrition Facts : Calories 250, Fat 21.8, SaturatedFat 4, Sodium 5670.3, Carbohydrate 7.8, Fiber 1.9, Sugar 0.4, Protein 10.2
TOASTED PUMPKIN SEEDS
Categories Vegetarian Quick & Easy Halloween Pumpkin Fall Pan-Fry Healthy Seed Gourmet
Yield Makes about 1 cup
Number Of Ingredients 3
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.
TOASTED SALTED PUMPKIN SEEDS
Steps:
- Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then toast pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes. Transfer to a plate and cool completely.
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- Scoop the seeds from your pumpkin. A large spoon or ice cream scoop helps to remove the seeds from their stringy fibers.
- Place the seeds in a colander, and wash with water. Then, place that colander over a bowl of water to remove the stringy pumpkin fibers from the seeds, using your hands. The seeds will naturally rise to the surface.
TOASTED PUMPKIN SEED DIP RECIPE - ALEX STUPAK | FOOD & WINE
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- Preheat a small cast-iron skillet or griddle. Add the tomatoes, garlic cloves and habanero and roast over high heat, turning occasionally, until the vegetables are softened and charred in spots, about 12 minutes. Transfer to a plate; let cool.
- Meanwhile, in a large skillet, toast the pumpkin seeds over moderate heat, tossing, until lightly browned, 5 to 7 minutes. Transfer the pumpkin seeds to a food processor and let cool completely. Pulse the seeds until a coarse puree forms, then transfer to a medium bowl.
- Halve the habanero and remove the seeds. Peel the garlic and add it to the food processor along with the tomatoes, habanero and orange juice; puree until smooth. Stir the puree into the ground pumpkin seeds along with the onion, cilantro and cinnamon. Transfer the dip to a serving bowl, season with salt and serve with tortilla chips.
SPICY TOASTED PUMPKIN SEEDS RECIPE - SHE WEARS MANY HATS
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- Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.
SPICY ROASTED PUMPKIN SEEDS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- In a medium bowl, using a large spoon or your clean hands, mix the pumpkin seeds, the oil, and the seasonings.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to browned very fast.
TOASTED PUMPKIN SEEDS: THREE WAYS - 101 COOKBOOKS
From 101cookbooks.com
- Preheat your oven to 375F, and line a baking sheet with parchment paper. In a medium bowl, toss the pumpkin seeds with the olive oil and sea salt.
- Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Bake for 15-30 minutes, or until the seeds are deeply golden. A zap under a broiler is a nice finishing tough, but not necessary.
- Remove from the oven, allow to cool for a minute or two, and enjoy plain, or stir in any of the following for some favorite variations.
ROASTED PUMPKIN SEEDS - EATING BIRD FOOD
From eatingbirdfood.com
- Separate seeds from the stringy fibery pumpkin innards. For best results, do it just after you've scooped out the seeds from the pumpkin and before the pulp has dried.
- Put the pulp and seeds into a large bowl of water, and work the pulp away from the seeds with your fingers, picking out the strings and pumpkin bits that cling on. Drain water and place seeds on paper towels or a dish towel to dry.
PERFECT ROASTED PUMPKIN SEEDS - SALADS FOR LUNCH
From salads4lunch.com
- Scrape out and remove seeds from your pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
- Soak the clean seeds in a bowl full of water for 1/2 hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
GET TO KNOW THESE 13 HEALTH BENEFITS OF ROASTED PUMPKIN SEEDS
From drhealthbenefits.com
- Incredible Antioxidant. Roasted pumpkin seeds have extraordinary antioxidant potential because of the presence of Vitamin E and carotenoids. These antioxidants help in diminishing inflammation and furthermore shield your body from harm brought about by free radicals.
- High in Magnesium and Other Minerals. Roasted pumpkin seeds are a decent source of magnesium, iron, manganese, zinc, and copper. Magnesium further develops mood and sleep, while manganese assumes a role in collagen creation and advances skin and bone health.
- Further Develops Heart Health. Roasted pumpkin seeds are generally excellent for the soundness of your heart. Antioxidants in these seeds shield your heart from different issues.
THE BEST ROASTED PUMPKIN SEEDS | HOW TO ROAST PUMPKIN SEEDS
From tasteofhome.com
- 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.
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#60-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #appetizers #easy #dietary #low-cholesterol #low-calorie #low-carb #low-in-something
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