Garlicky Pumpkin Seeds Recipes

GARLIC PUMPKIN SEEDS

Steps:

• In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir., Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.

GARLICKY PUMPKIN SEEDS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix pumpkin seeds, oil, garlic, salt, cayenne, and black pepper together in a bowl and spread in a single layer on a baking sheet.
• Bake in the preheated oven, turning every 10 minutes, until dried, about 45 minutes.

GARLIC PUMPKIN SEEDS

Steps:

• In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir.
• Microwave 2-3 minutes longer until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.

PASTA WITH PUMPKIN SEED PESTO

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.

SESAME-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 325°. In a small bowl, whisk egg white and oil until frothy. Add pumpkin seeds and toss to coat. Stir in sesame seeds, poppy seeds, onion, garlic, salt and caraway seeds. Spread in a single layer in a parchment-lined 15x10x1-in. baking pan., Bake 35-40 minutes or until dry and golden brown, stirring every 10 minutes.

GARLIC-CAYENNE PUMPKIN SEEDS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Clean pumpkin seeds, making sure there is as little pumpkin debris as possible. Pat seeds dry and place in a bowl.
• Add melted butter, garlic salt, and cayenne pepper; stir until evenly coated. Transfer to a baking sheet, spread in an even layer, and sprinkle a light layer of salt over top.
• Bake in the preheated oven, stirring occasionally, until dry and golden brown, about 1 hour.

ROSEMARY-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 275º.
• Toss the pumpkin seeds with olive oil and the spices.
• Spread the pumpkin seeds in a even layer on a rimmed baking sheet & roast for about 1 hour, stirring every 15 minutes until golden brown.