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Roasted Pumpkin Seeds

 
Do not waste the seeds from pumpkins, they can be made into a healthy and delicious snack! Learn how to roast pumpkin seeds with this step by step guide.
 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
 
Course: Snack   Cuisine: American  Servings: 12 servings    Calories: 53kcal
roasted-pumpkin-seeds-savory-600x900.jpg

 Ingredients

  • 3/4 cup raw pumpkin seeds, (85g, 3 ounces)
  • 1 tablespoon olive oil, (15ml)
  • 1/2 teaspoon kosher salt, (3g)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika, (optional)
  • 1/8 teaspoon black pepper

Instructions

  • Preheat oven to 350°F (177ºC).
  • Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry pumpkin seeds with a towel.
  • In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
  • Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
  • Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir the pumpkin seeds every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
  • Transfer the roasted pumpkin seeds to a bowl to cool down.

Notes

  • 1 serving = 1 tablespoon pumpkin seeds
  • The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
  • To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. 
  • Roasted pumpkin seeds can be stored in an airtight container for up to 2 weeks.

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Store the rest of the "pumpkin guts" in the freezer, after your pumpkin-carving fun. Then you use to add to a broth; stews; casseroles dishes etc.. Nothing is wasted and everything is used. Scrumpicious.

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On 10/31/2019 at 9:21 AM, Vaughan_Rarius said:

Store the rest of the "pumpkin guts" in the freezer, after your pumpkin-carving fun. Then you use to add to a broth; stews; casseroles dishes etc.. Nothing is wasted and everything is used. Scrumpicious.

Pumpkin butter....(contains no butter. Similar to Apple Butter.  Also amazing is pumpkin soup!)

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