Herby Pumpkin Seeds Recipes
HERBY PUMPKIN SEEDS
The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning, we kept this low-fuss by using simple but powerful pantry ingredients like fennel seed and dried oregano, while a sprinkle of nutty Parmesan added a big boost of cheesy flavor. Our favorite part? You don't even have to rinse off the squash pulp-it caramelizes in the oven, adding a touch of sweetness to each savory seed.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300°. On a rimmed baking sheet, toss together the first five ingredients, then spread seeds out in a thin, even layer.
- Bake, stirring a few times, until crunchy and golden brown, 35 to 45 minutes. Stir in cheese and bake 5 minutes more.
- Let cool completely before using. Store in an airtight container at room temperature up to 1 week.
FIERY PUMPKIN SEEDS
These spicy seeds from our Taste of Home Test Kitchen will warm you when cooler temperatures come to call. Take note: little ones may find them too hot for their liking.
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, toss the pumpkin seeds with hot sauce. Combine the chili powder, salt, cumin, cayenne and pepper; sprinkle over seeds and toss to coat. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, at 250° for 45-50 minutes or until seeds are lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
HARVEST HERB GNOCCHI WITH PUMPKIN SEEDS
Hearty warming winter meal with pumpkin seeds, and fast to make, too.
Provided by stronglive1
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
- Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
- Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 24.4 g, Cholesterol 10.7 mg, Fat 20.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 5.3 g, Sodium 208 mg, Sugar 0.7 g
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