Best 4 Spicy Roasted Butternut Seeds Pumpkin Seeds Recipes
Embark on a culinary adventure as we delve into the realm of tantalizing flavors and discover the art of creating "Spicy Roasted Butternut Seeds Pumpkin Seeds." Prepare to awaken your taste buds with a symphony of heat, smokiness, and aromatic spices. We will guide you through the process of selecting the perfect butternut squash and pumpkin seeds, transforming them into a delectable snack or an irresistible addition to your favorite dishes. Get ready to unlock the secrets of this delightful and versatile recipe, as we unveil the blend of spices and techniques that elevate these humble seeds into a culinary masterpiece.
Let's cook with our recipes!
SPICY ROASTED PUMPKIN SEEDS
Spicy roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne. They make a wonderful snack!
Provided by Vered DeLeeuw
Categories Snack
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, using a large spoon or your clean hands, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
- Serve immediately - they are wonderful when warm!
Nutrition Facts : ServingSize 0.25 recipe, Calories 101 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, Sodium 372 mg, Fiber 2 g
SPICY ROASTED BUTTERNUT SEEDS / PUMPKIN SEEDS
I made Miss Annies recipe #48436 and had the seeds left over so I couldn't throw them out. You can use pumpkin! I like the taste of the seeds without prewashing and drying them.(One less step).
Provided by Rita1652
Categories Lunch/Snacks
Time 40m
Yield 1/2 cup roasted
Number Of Ingredients 5
Steps:
- I just remove the fibers do not wash.
- Place on cookie sheet with spices and butter in a mound.
- Bake in preheated oven at 350 degrees till butter is melted about one minute.
- Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.
SPICY ROASTED PUMPKIN SEEDS
Roasted pumpkin seeds are seasoned with a hint of spice and garlic in this easy fall recipe.
Provided by lauratyler
Categories Pumpkin Seeds
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
- Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.
Nutrition Facts : Calories 512 calories, Carbohydrate 13 g, Cholesterol 40.7 mg, Fat 47 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 15.7 g, Sodium 967.8 mg, Sugar 0.8 g
SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO
Categories Soup/Stew Blender Vegetable Appetizer Roast Thanksgiving Lunch Squash Butternut Squash Fall Winter Jalapeño Seed Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings (about 20 cups)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Make toasts:
- Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
- Make soup:
- Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
- Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
- Serve soup in bowls topped with slices of toast spread with pesto.
Tips:
- Choose fresh, firm butternut squash and pumpkin seeds for the best flavor and texture.
- Rinse the seeds thoroughly before roasting to remove any dirt or debris.
- Toss the seeds with oil, salt, and spices before roasting to evenly coat them and enhance their flavor.
- Spread the seeds in a single layer on a baking sheet to ensure even roasting.
- Roast the seeds at a high temperature for a short amount of time to prevent them from burning.
- Stir the seeds occasionally during roasting to ensure even cooking.
- Once the seeds are roasted, remove them from the oven and let them cool slightly before serving.
- Store the roasted seeds in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Spicy roasted butternut seeds and pumpkin seeds are a delicious and nutritious snack that can be enjoyed on their own or added to salads, soups, and baked goods. They are a good source of protein, fiber, and healthy fats, and they are also a good source of vitamins and minerals, including magnesium, potassium, and zinc. Making roasted butternut seeds and pumpkin seeds is easy and only takes a few minutes of preparation. With a little planning, you can have a batch of roasted seeds ready to enjoy in no time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love