Roasted Pumpkin Seeds Recipes

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ROASTED PUMPKIN SEEDS

Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Pumpkin Seeds

Yield Makes 1/4 cup

Number Of Ingredients 3



Roasted Pumpkin Seeds image

Steps:

  • Preheat oven to 350 degrees. In a small bowl, toss together pumpkin seeds and olive oil; season with salt and pepper. Evenly spread pumpkin seeds on a baking sheet and transfer to oven. Cook until toasted and fragrant, 10 to 12 minutes.

1/4 cup pumpkin seeds
1 teaspoon olive oil
Coarse salt

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

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

ROASTED PUMPKIN SEEDS

Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 1 cups seeds

Number Of Ingredients 7



Roasted Pumpkin Seeds image

Steps:

  • Preheat oven to 300 degrees F.
  • While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
  • Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
  • Spread pumpkin seeds in a single layer on baking sheet.
  • Bake for about 45 minutes, stirring occasionally, until golden brown.

1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)

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

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.

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

ROASTED PUMPKIN SEEDS

Don't throw away the seeds if you're cooking a pumpkin - try roasting them with this easy recipe. They make a tasty snack with a little seasoning, or an eye-catching garnish

Provided by Anna Glover

Categories     Snack

Time 15m

Number Of Ingredients 2



Roasted pumpkin seeds image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
  • Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

Nutrition Facts : Calories 36 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein

fresh pumpkin seeds , scooped from the pumpkin
2 tsp olive oil

TOASTED PUMPKIN SEEDS

This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!

Provided by ONEMINA

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 50m

Yield 8

Number Of Ingredients 3



Toasted Pumpkin Seeds image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
  • Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.6 g, Fat 6.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 874.9 mg

2 cups raw whole pumpkin seeds
2 tablespoons vegetable oil
1 tablespoon salt

SAVORY ROASTED PUMPKIN SEEDS

Addictive, tasty, crunchy pumpkin seeds. My family and friends beg me for these every year. This recipe is for 1 cup of pumpkin seeds but you can double or triple as needed.

Provided by Jennifer Hill

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 3h10m

Yield 4

Number Of Ingredients 6



Savory Roasted Pumpkin Seeds image

Steps:

  • Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
  • Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 9.5 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 189.7 mg, Sugar 0.4 g

1 cup raw pumpkin seeds
1 tablespoon salted butter, melted
½ tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt, or more to taste

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.

1 cup fresh pumpkin seeds
1 tablespoon olive oil
Kosher salt

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