Best Ever Roasted Pumpkin Seeds 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

Best Roasted Pumpkin Seeds image

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

Ingredients

3 cups raw whole pumpkin seeds
1 teaspoon salt
2 tablespoons water
1 tablespoon butter

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

Roasted Pumpkin Seeds image

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

Ingredients

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

ROASTED PUMPKIN SEEDS

Provided by Food Network Kitchen

Time 1h30m

Yield 1 to 2 cups

Number Of Ingredients 4

Roasted Pumpkin Seeds image

Steps:

Preheat the oven to 300 degrees F.
Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.

Ingredients

1 pumpkin, top cut off
Olive oil, for tossing
Kosher salt
1 1/2 tablespoons za'atar spice

ROASTED PUMPKIN SEEDS

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

Roasted Pumpkin Seeds image

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.

Ingredients

1 cup fresh pumpkin seeds
1 tablespoon olive oil
Kosher salt