Roasted Pumpkin Seeds. Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack. Fall has arrived and with it, the pumpkin season!
Roasted pumpkin seeds are an easy, healthy. Instead of throwing out the pumpkin seeds after a pumpkin carving session, try roasting them as a delicious snack instead! Rinse the seeds under cold running water before drying them and baking. You can cook Roasted Pumpkin Seeds using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Roasted Pumpkin Seeds
- You need of pumpkin seeds (whatever comes out of the pumpkins you empty).
- You need of unsalted butter – melted (about 1 tbs per cup of seeds).
- It’s of worcestershire sauce (about 2 tsp per cup of seeds).
- It’s of garlic powder (about 1/2 tsp per cup of seeds).
- It’s of onion powder (about 1/4 tsp per cup of seeds).
- Prepare of seasoned salt – such as Lawry's (just a pinch per cup of seeds).
How to Make Roasted Pumpkin Seeds. Remove & clean seeds- It starts with scooping the seeds from the pumpkin and removing the stringy parts. Jump to the Easy Roasted Pumpkin Seeds Recipe or read on to see our tips for making them. The first time I ever looked into how to roast pumpkin seeds I was in mid scoop of carving a pumpkin.
Roasted Pumpkin Seeds instructions
- When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor..
- When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray..
- Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 – 3 cups of seeds out of what we carve..
- Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more..
- Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!.
If you roast pumpkin seeds, what are some of your favorite flavors to use? One year ago: Cook's Illustrated Perfect Chocolate Chip Cookies Two years ago: Beer and Brown Sugar Kielbasa and. A pumpkin seed, also known in North America as a pepita (from the Mexican Spanish: pepita de calabaza, "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk. Let us show you how we transform them from "weird seeds inside a pumpkin" to.