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Roasted Pumpkin Seeds

Don’t throw out your seeds after this year’s pumpkin carving. This healthy snack is easy to make at home and a fun project to get the kids involved.

Plus, this versatile Roasted Pumpkin Seeds recipe can be modified with any of your favorite seasonings or spices.

Visit Culinary.net to find more quick, simple snacks.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients:

Water
1 1/2 cups raw pumpkin seeds
2 teaspoons sea salt, plus additional for seasoning (optional)
2 teaspoons salted butter, melted
1 teaspoon garlic powder
1 teaspoon paprika

Directions:

In pot over high heat, bring water to boil. Add pumpkin seeds and 2 teaspoons salt; boil 15 minutes. Drain water and spread seeds evenly on paper towels to dry.

Preheat oven to 350 F. Line baking sheet with foil or parchment paper.

In medium bowl, toss seeds and butter until coated well. Sprinkle with garlic powder, paprika and additional salt, if desired. Spread seeds evenly on baking sheet.

Bake 25-30 minutes, or until golden brown and lightly toasted. Stir every 10 minutes.

METRO photo

Carving jack-o’-lanterns is a Halloween tradition that both adults and children enjoy. It’s hard to resist an opportunity to carve a funny or scary face into a pumpkin that will soon make its way to the front porch, but there’s another irresistible element to carving pumpkins as well.

Roasted pumpkin seeds make for a tasty, tempting treat. Seeds must be removed before carving pumpkins, so turning them into a savory snack is a great way to make use of them and cook up some fuel for family carving sessions. Roasting pumpkin seeds is a straightforward process, though some people may have their own techniques to make seeds more flavorful.

The following recipe for Roasted Pumpkin Seeds from the Food Network reflects various ways to prepare this beloved snack, ensuring that people with varying tastes can no doubt find a way to incorporate their favorite flavors into this Halloween staple.

Roasted Pumpkin Seeds

1. 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.

2. 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.

3. Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

4. 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.

5. Sweet Toss with cinnamon and sugar (do not use salt in step 4).

6. Indian Toss with garam masala; mix with currants after roasting.

7. Spanish Toss with smoked paprika; mix with slivered almonds after roasting.

8. Italian Toss with grated parmesan and dried oregano.

9. Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.