Crispy Roasted Pumpkin Seeds Recipes
CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
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
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
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
- Drop the pasta into the boiling water and cook until al dente.
- While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
- Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.
PERFECT CRISPY TOASTED PUMPKIN SEEDS
If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 3 cups seeds
Number Of Ingredients 4
Steps:
- Set oven to 400 degrees.
- Set oven rack to middle position.
- Cut open the pumpkin.
- Use a strong metal spoon to scoop out the insides of the pumpkin.
- Separate the seeds from the stringy core.
- Rinse the seeds under cold water.
- In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
- Remove from heat and drain well.
- Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
- Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
- Spread out the seeds onto the cookie/baking sheet in one layer.
- Bake for about 20 minutes or until the seeds begin to brown.
- When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
- Sprinkle with salt if desired.
- Either crack open to remove the inner seed or eat whole.
Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1
More about "crispy roasted pumpkin seeds recipes"
HOW TO MAKE CRISPY ROASTED PUMPKIN SEEDS - KITCHEN …
From kitchenstewardship.com
4.8/5 (4)Total Time 1 hr 15 minsEstimated Reading Time 8 mins
- Start by rinsing the seeds in colander and try to get the bulk of the orange pulp off. This will take slightly longer and be slightly slimier than you hope, but you’ll get through it. If some orange stuff stays on the seeds, it’s really no big deal and will totally dry out when roasted.
- Cover the seeds with warm water and some salt, maybe 1 Tbs to 4 cups if you’re measuring (but I usually don’t). Allow them to sit at room temperature for 24 hours.
- Drain water off and lay out on cookie sheets to dry for 8 hours to overnight, if you have the time. It still works out if you don’t at all!
- NOTE: if not soaking the seeds, just start here & decrease bake time by 10-30 minutes, depending on what temperature you choose to bake.
ROASTED PUMPKIN SEEDS (PERFECTLY CRISPY!) - DETOXINISTA
From detoxinista.com
5/5 (2)Calories 132 per servingCategory Side Dish
- Scoop the seeds out of the pumpkin, if you haven't already, and place them in a fine mesh strainer. Rinse the seeds under running water, picking out any pumpkin pulp that might be stuck to them. You want the seeds to be very clean for best results, but you can pick off any remaining pulp when you dry them.
- Transfer the seeds to a towel, and pat well to dry. If you're going to carve a pumpkin, feel free to let the seeds sit on the dry towel for up to 2 hours. The drier the seeds are, the crispier they will be when you roast them. Alternatively, you can place the seeds on the pan after towel-drying them, and let them roast in the oven at 300ºF for 5 minutes, to help eliminate excess moisture faster.
- Once the seeds are dry, preheat the oven to 350ºF. Pour the dry seeds into a bowl, and toss with the olive oil, garlic powder, and salt. I usually use 1/2 teaspoon of salt for these (because I like salt!), but 1/4 teaspoon is sufficient if you're looking for a mildly salty snack.
- Spread the seeds out into a single layer on the pan. They will tend to clump together, but do your best to separate them so they will get as crispy as possible. Roast at 350ºF for 15 minutes.
SALTY, CRISPY ROASTED PUMPKIN SEEDS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (5)Category SnackCuisine AmericanCalories 508 per serving
- Cut the top off of the pumpkins. Scrape out the insides of the pumpkin, getting all of the seeds and pulp. I use a spoon to make sure that I clean the pumpkin out well.
- While you are cleaning out the seeds, try to separate the seeds from the stringy pulp, place the seeds into a large colander and the strings into the garbage.
- Once done, rinse the seeds in the colander to clean the seeds as much as possible, but don't worry the next step cleans them really well!
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