Spicy Roasted Butternut Seeds Pumpkin Seeds Recipes

ROASTED BUTTERNUT SQUASH SEEDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
• Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
• Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

SPICY ROASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
• Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.

SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO

Steps:

• Preheat oven to 400°F.
• Make toasts:
• Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
• Make soup:
• Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
• Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
• Serve soup in bowls topped with slices of toast spread with pesto.

SPICY ROASTED PUMPKIN SEEDS

Steps:

• Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a medium bowl, using a large spoon or your clean hands, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
• Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
• Serve immediately - they are wonderful when warm!

SPICY ROASTED BUTTERNUT SEEDS / PUMPKIN SEEDS

Steps:

• I just remove the fibers do not wash.
• Place on cookie sheet with spices and butter in a mound.
• Bake in preheated oven at 350 degrees till butter is melted about one minute.
• Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.

ROASTED PUMPKIN SEEDS

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.