Peppy Roasted Pumpkin Seeds Recipes

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ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

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

1 ½ cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

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

PEPPY ROASTED PUMPKIN SEEDS



Peppy Roasted Pumpkin Seeds image

Looking for tasty snacks? Then bake pumpkin seeds flavored with Old El Paso® taco seasoning mix - perfect for Halloween.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 35m

Yield 8

Number Of Ingredients 3

1 cup pumpkin seeds from fresh pumpkin
2 teaspoons vegetable oil
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

  • Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and fiber. Pat seeds dry with paper towels. Spread seeds in ungreased 15x10x1-inch baking pan. Sprinkle with oil; stir to coat.
  • Bake 15 to 20 minutes, stirring once, until deep golden brown and crisp.
  • Sprinkle warm seeds with taco seasoning mix. Cool completely, about 10 minutes, before serving.

Nutrition Facts : Calories 110, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 0 g

ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

The not-so-secret secret to roasting fresh pumpkin seeds - and crisping them properly - is making sure they're really dry. Patting the seeds down with paper towels does a fine job, but drying them out in the oven is even more efficient and effective. Once they've toasted slightly, simply dress them with oil and salt, then continue to roast them until lightly golden. Feel free to add spices - say za'atar, or cinnamon and cayenne - in Step 3 with the oil and salt. But take note: Some add-ins, like nutritional yeast or raw sugar, may melt under high heat, so sprinkle them onto the seeds just after roasting.

Provided by Ali Slagle

Categories     easy, snack, finger foods, appetizer

Time 40m

Yield 1 cup

Number Of Ingredients 3

1 cup fresh pumpkin seeds
1 tablespoon olive oil
Kosher salt

Steps:

  • To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
  • Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
  • Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
  • Let cool. Seeds will keep in an airtight container at room temperature for 1 week.

PUMPKIN SEED PESTO & ROASTED PUMPKIN RECIPE BY TASTY



Pumpkin Seed Pesto & Roasted Pumpkin Recipe by Tasty image

Here's what you need: small pumpkin, raw pumpkin seeds, olive oil, kosher salt, pepper, fresh arugula, fresh basil leaf, garlic, lemon juice, water

Provided by Rachel Gaewski

Yield 5 servings

Number Of Ingredients 10

1 small pumpkin
½ cup raw pumpkin seeds
⅓ cup olive oil, plus more to taste
½ teaspoon kosher salt, plus more to taste
pepper, to taste
2 cups fresh arugula
2 cups fresh basil leaf
1 clove garlic
1 tablespoon lemon juice
2 tablespoons water

Steps:

  • Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  • Use a sharp knife to carefully cut a circle around the stem of the pumpkin and remove the top. Use an ice cream scoop to scoop out the pumpkin seeds and flesh of the pumpkin and transfer to a bowl. Set aside.
  • Cut the pumpkin into large pieces and and transfer to one of the baking sheets. Brush with olive oil and season with salt and pepper to taste. Bake for 1 hour and 15 minutes or until pumpkin is fork tender.
  • Separate the pumpkin seeds from the flesh and rinse and dry them.
  • Add the pumpkin seeds to the other baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
  • Bake for 20 minutes, stirring halfway through, until golden brown and crunchy.
  • In a food processor, combine the arugula, basil, roasted pumpkin seeds, garlic, olive oil, lemon juice, water, and salt and process until smooth.
  • Serve with your favorite roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

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Estimated Reading Time 8 mins
  • 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.
  • Rinse and drain. Once you’ve removed most of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a difference.
  • Season the pumpkin seeds. It’s time to season! We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, or just douse with salt and pepper.
  • Bake the pumpkin seeds, stirring occasionally. Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds occasionally.
  • Finish baking pumpkin seeds on higher heat. Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through.
  • Serve, store and enjoy! You can serve the seeds warm (I always risk singed fingertips to snatch a snack right off the sheet pan), or you can let them cool and enjoy at room temperature.

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