Herby Pumpkin Seeds Recipes

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QUICK CRANBERRY-PUMPKIN SEED TRAIL MIX

Just throw these nuts, seeds and dried fruit together for a snack while on the go.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 5



Quick Cranberry-Pumpkin Seed Trail Mix image

Steps:

  • Combine cranberries, almonds, pumpkin seeds, walnuts, and raisins.

Nutrition Facts : Calories 379 g, Fat 26 g, Fiber 5 g, Protein 15 g, SaturatedFat 3 g

1/2 cup dried cranberries
1/2 cup chopped toasted almonds
1/2 cup toasted pumpkin seeds
1/4 cup toasted walnuts
1/4 cup raisins

SPICY PUMPKIN SEEDS

They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 5



Spicy Pumpkin Seeds image

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

1 cup raw green pumpkin seeds
1 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
2 teaspoons fresh lime juice

SWEET AND SPICY PUMPKIN SEEDS

Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Yield Makes 1 cup

Number Of Ingredients 8



Sweet and Spicy Pumpkin Seeds image

Steps:

  • Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
  • In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

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