HOW TO MAKE ROASTED PUMPKIN SEEDS RECIPES
ROASTED PUMPKIN SEEDS RECIPE: HOW TO MAKE IT
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
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
EASY ROASTED PUMPKIN SEEDS - INSPIRED TASTE
Season pumpkin seeds with almost anything from your spice cabinet. Boiling the seeds in salted water for 5 minutes before roasting helps to clean and season them. Before baking, pat the boiled seeds very dry otherwise they will not brown or crisp.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
- Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
- Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
- Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.
Nutrition Facts : ServingSize 2 tablespoons, Calories 105, ProteinContent 5 g, CarbohydrateContent 2 g, FiberContent 1 g, SugarContent 0 g, FatContent 9 g, SaturatedFatContent 2 g, CholesterolContent 0 mg
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