Ground Pumpkinseeds Recipes

GROUND PUMPKINSEEDS

Ground Pumpkinseeds image

Provided by Mark Bittman

Time 3m

Number Of Ingredients 1

Ingredients

1 cup pumpkinseeds

Steps:

Put a dry skillet on high heat. When hot, add pumpkinseeds and toast, stirring as necessary, until they brown and begin to pop a bit. Don't burn them.
Cool them slightly and then grind as finely as possible.

PUMPKIN SEEDS

Pumpkin Seeds image

Provided by Food Network Kitchen

Time 1h

Number Of Ingredients 0

Ingredients

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.

ROASTED FRESH PUMPKIN SEEDS

Roasted Fresh Pumpkin Seeds image

I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don't scorch. -Margaret Drye, Plainfield, New Hampshire

Provided by Taste of Home

Categories Snacks

Time 1h50m

Yield 1-1/2 cups.

Number Of Ingredients 4

Ingredients

2 cups fresh pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon kosher or fine sea salt

Steps:

Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight., Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and kosher salt; spread in a single layer., Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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