Roasted Pumpkin Seeds. Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack. › Roasted Pumpkin Seeds. "Spooky" Cinnamon Sugar Flour Tortilla Crisps. Fresh pumpkin seeds are roasted with butter in salt to make this popular seasonal snack.
You can have Roasted Pumpkin Seeds using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Roasted Pumpkin Seeds
- It’s 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).
- You need of garlic powder (about 1/2 tsp per cup of seeds).
- You need of onion powder (about 1/4 tsp per cup of seeds).
- You need of seasoned salt - such as Lawry's (just a pinch per cup of seeds).
How to make roasted pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash. How to roast pumpkin seeds (and other winter squash seeds). Sweet Pumpkin Seeds: Omit or reduce the salt and roast the seeds on parchment-lined baking sheet.
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!.
Let cool, then toss with brown sugar or a little maple syrup. Not too much, just enough to lightly coat. Instead of tossing out those pumpkin seeds, try roasting them up for a healthy and filling fall snack that's a cinch to. 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.
