BEST PUMPKIN SEEDS RECIPES

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ROASTED PUMPKIN SEEDS RECIPE: HOW TO MAKE IT



Roasted Pumpkin Seeds Recipe: How to Make It image

Roasting pumpkin seeds is easier than it seems. Just hollow a pumpkin out, spice 'em and bake 'em for a fun snack. —Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Snacks

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh pumpkin seeds
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 250°. Toss seeds with remaining ingredients; spread evenly into a greased foil-lined 15x10x1-in. baking pan., Bake 45 minutes, stirring occasionally. Increase oven setting to 325°. Bake until dry and lightly browned, about 5 minutes., Serve warm or at room temperature. Cool completely before storing in an airtight container.

Nutrition Facts : Calories 110 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 339mg sodium, CarbohydrateContent 9g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 fat

PUMPKIN SEEDS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Pumpkin Seeds Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Steps:

  • Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  • Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
  • Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  • Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
  • Sweet Toss with cinnamon and sugar (do not use salt in step 4).
  • Indian Toss with garam masala; mix with currants after roasting.
  • Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
  • Italian Toss with grated parmesan and dried oregano.
  • Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

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    5. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.
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BAKED PUMPKIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Oven-baked pumpkin is beautiful with spices, like in this really impressive veggie dish
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 587 calories per serving
    1. Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
    2. Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
    3. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
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    5. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.
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