CINNAMON AND GINGER CARAMELIZED PUMPKIN SEEDS
Don't throw away your seeds after carving a pumpkin! After making this recipe, you'll want to buy pumpkins just for the seeds. These sweet and savory seeds are guaranteed to please.
Provided by Kittycat
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
- Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
- Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
- Continue baking seeds until toasted and fragrant, about 10 minutes more.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 11.4 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 47.5 mg, Sugar 5.3 g
CARAMELIZED SPICY PUMPKIN SEEDS
These pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds.
Provided by Theresa
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
- Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
- Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 16.6 g, Fat 4.8 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 584.9 mg, Sugar 7.8 g
ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CARAMELIZED PUMPKIN SEEDS
I made these several years ago & really liked them, so every time I can my pumpkin in the fall, I do these. I store in the freezer & eat as a snack.
Provided by Peggi Anne Tebben
Categories Other Snacks
Number Of Ingredients 4
Steps:
- 1. To roast seeds, preheat oven to 300°. Scoop seeds from pumpkin; remove fibers from seeds and discard fibers.
- 2. Rinsing seeds is not necessary but if you do, pat them dry with paper towels.
- 3. Place 1 cup seeds in a bowl.
- 4. Add 1 1/2 teaspoons oil and salt; toss to coat evenly.
- 5. Place seeds in a single layer on a baking sheet.
- 6. Roast, stirring seeds occasionally, for 30 to 45 minutes or until seeds make a popping sound & become golden.
- 7. To caramelize seeds, in a medium skillet heat remaining 1 teaspoon oil over medium-high heat.
- 8. Stir in roasted pumpkin seeds. When seeds just begin to sizzle, stir in brown sugar, stirring constantly for 20 to 30 seconds or until seeds are coated with melted sugar and turn deep brown.
- 9. Be careful not to scorch.
- 10. Remove from heat & transfer to a sheet of foil.
- 11. Let seeds cool, breaking up any clumps.
CARAMELIZED WINTER SQUASH WITH PUMPKIN SEED PERSILLADE
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn. Surprisingly, the skin becomes soft, smoky and entirely edible. (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth. The pumpkin seeds in the garlicky, green sauce, or persillade, echo the flavors of the squash.
Provided by Julia Moskin
Categories vegetables, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, or heat a gas grill to high. Line a rimmed sheet pan with foil, parchment paper or silicone baking mats.
- Over a gas burner or on a grill, char the squash until skin is blackened and blistered, turning with tongs as if roasting a bell pepper. (Depending on size, this will take about 15 minutes.) Transfer squash to the prepared pan and bake until flesh and skin are soft, about 45 minutes. When cool enough to handle, use paper towels to rub off most of the blackened skin. Cut open. Use a knife or fingers to cut into chunks, discarding any tough pieces of skin.
- Meanwhile, make the persillade: Using a large knife or small food processor, finely chop the herbs, zest and pumpkin seeds together. Transfer to a bowl or container. Crush or grate the garlic clove and add to the herb mixture. Pour in olive oil to cover and stir. Taste and add salt as needed. Set aside until ready to serve.
- Make the optional bread crumbs: In a medium skillet over medium heat, melt the butter. Stir in the bread crumbs and toast, raising the heat if necessary, until golden and crunchy, 3 to 4 minutes. Set aside.
- Place the cooked squash in a bowl, drizzle with olive oil, salt and a pinch of sugar or drizzle of syrup. Using your hands or a pair of forks, toss roughly, breaking the pieces up into a rough, chunky mass. Season to taste and transfer to an ovenproof skillet or a sheet pan. (Recipe can be made up to this point and held at room temperature up to 4 hours in advance.)
- Before serving, place the squash on lowest rack of oven and heat the broiler. When hot, raise the pan and broil until lightly charred on top. Use a spatula to place a serving on each plate, charred side up. Spoon the sauce around or over squash. Sprinkle with bread crumbs, if using, and serve immediately.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 540 milligrams, Sugar 27 grams, TransFat 0 grams
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