Best 5 Best Ever Roasted Pumpkin Seeds Recipes
Welcome to the ultimate guide to roasting pumpkin seeds, where we'll embark on a culinary journey to uncover the secrets of creating the best ever roasted pumpkin seeds. Get ready to transform ordinary pumpkin seeds into a delightful, crunchy, and flavorful snack that will leave you craving more. Whether you're a seasoned chef or just starting out in the kitchen, this comprehensive guide will provide you with everything you need to know to create perfectly roasted pumpkin seeds that are sure to impress your friends and family.
Let's cook with our recipes!
BEST ROASTED PUMPKIN SEEDS
These toasted snacks can be prepared while your loved ones are still carving the pumpkins.
Provided by Kate O'Shea
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
- Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
- Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg
ROASTED PUMPKIN SEEDS
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
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
BEST EVER ROASTED PUMPKIN SEEDS
The secret to these yummy seeds is the Worcestershire sauce; I sometimes use a little more than the recipe calls for. Don't ever throw your pumpkin seeds away again!
Provided by HollyJane
Categories Lunch/Snacks
Time 2h15m
Yield 2 cups seeds, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees.
- Thoroughly rinse seeds and pick out stray bits of pumpkin.
- Pour seeds on a cookie sheet, preferably one with sides.
- Combine Worcestershire sauce and melted butter.
- Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
- Evenly sprinkle salt over seeds.
- Bake for two hours, stirring every half hour.
- Let cool and enjoy!
- Store in airtight container.
ROASTED FRESH PUMPKIN SEEDS
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
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
ROASTED PUMPKIN SEEDS
Tasty pumpkin seeds. I've been doing this since I was a kid with my mom and now make them with my grandkids. They are just plain fun!
Provided by June Hoeckendorf
Categories Lunch/Snacks
Time 18h
Yield 8 ounces
Number Of Ingredients 2
Steps:
- Clean pumpkin or squash seeds, soak over night in very salty, warm water.
- The more salt the salter the nut!
- Drain and spread on Cookie sheet or shallow baking dish.
- Roast in a 250 degree oven for 3-6 hours depending on oven and seeds.
- Stir every so often.
Nutrition Facts :
Tips for Roasting Pumpkin Seeds:
- Choose the right pumpkin: Look for small to medium-sized pumpkins with plump, firm seeds. Avoid pumpkins with stringy or immature seeds. - Clean the pumpkin seeds: Scoop out the seeds and pulp from the pumpkin. Rinse the seeds thoroughly under running water to remove any remaining pulp or debris. - Dry the pumpkin seeds thoroughly: Spread the seeds in a single layer on a paper towel-lined baking sheet and pat them dry with another paper towel. Make sure the seeds are completely dry before roasting, as any moisture can cause them to steam rather than roast. - Season the pumpkin seeds: Toss the seeds with a mixture of olive oil, salt, and your favorite spices. Some popular choices include garlic powder, chili powder, smoked paprika, or cumin. You can also add a touch of maple syrup or honey for a sweet and savory flavor. - Roast the pumpkin seeds at a high temperature: Preheat your oven to 300-325°F (150-165°C). Spread the seasoned seeds in a single layer on a baking sheet and roast for 15-20 minutes, or until they are golden brown and crispy. Stir the seeds occasionally during roasting to ensure even cooking. - Let the pumpkin seeds cool completely: Once the seeds are roasted, remove them from the oven and let them cool completely on the baking sheet. This will help them to crisp up further. - Store the pumpkin seeds in an airtight container: Once the seeds are cool, store them in an airtight container at room temperature for up to 2 weeks. You can also store them in the refrigerator for up to 3 months.Conclusion:
Roasted pumpkin seeds are a delicious and nutritious snack that is easy to make at home. With just a few simple ingredients and a little bit of time, you can enjoy this tasty treat that is packed with protein, fiber, and healthy fats. So next time you have a pumpkin on hand, be sure to save the seeds and roast them for a healthy and satisfying snack.
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