Tasty ways to use up all of those pumpkin seeds...tasty recipes that everyone will love!
How to Roast Pumpkin Seeds
You know the drill. Pick out a pumpkin, grab some carving templates and tools, and away you go. But when you're elbow-deep in pumpkin innards this fall, don't forget to reserve the seeds for an easy, addictive snack that's ready in minutes. We've pulled together the roasting basics and 13 flavor ideas sure to please everyone—from the pickiest of eaters to your favorite foodie.
The fundamentals:
- Cut a fresh, well-ripened pumpkin in half (or repurpose the innards of the family of jack-o-lanterns you're carving for Halloween). Remove the membrane and seeds. Remove most of the pulp from the seeds. Leaving some pulp on is OK because it adds to the flavor; for the same reason, do not rinse the seeds.
- Heat oven to 300°F. Spread 1 tablespoon vegetable oil on a baking sheet. Sprinkle seeds (usually about 2 cups) over oil in single layer. Sprinkle 1 teaspoon kosher salt over seeds. If you're adding other seasonings, like any of the combinations below, now's the time to toss them with the seeds.
- Bake 15 to 20 minutes or until golden; cool.
13 ways to flavor:
- Cinnamon sugar: This recipe for cinnamon sugar pumpkin seeds will satisfy any sweet tooth.
- Salt and vinegar: 1 teaspoon salt and 2-3 tablespoons balsamic vinegar
- Parmesan garlic herb: 1/3 cup grated Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon salt and 2 tablespoons minced fresh rosemary
- Taco: Check out our recipe for peppy roasted pumpkin seeds for a Tex-Mex twist.
- Truffle chive: 1 teaspoon black truffle salt or oil, 2 tablespoons minced fresh chives and 1/3 cup grated Parmesan cheese
- Buffalo wing: 1 tablespoon melted butter and 2 tablespoons hot sauce
- Chile lime: ½ teaspoon salt, 1 teaspoon chili powder and 2 tablespoons fresh lime juice
- Brown butter: 2-3 tablespoons browned butter (melt butter in sauce pan over medium-high heat until it bubbles and starts to brown) and 1 teaspoon salt
- Jerk: Toss the pumpkin seeds in a batch of our scratch jerk seasoning.
- Pumpkin pie: 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, 1/8 teaspoon ground cloves and 1-2 tablespoons sugar
- Ranch: 1-2 tablespoons minced fresh chives, 2 teaspoons minced fresh parsley, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/8 teaspoon black pepper
- BBQ: Our Cajun spice rub adds smoky depth.
- Sesame ginger: 1 teaspoon sesame oil, 2 tablespoons soy sauce, 2 teaspoons sugar and 1 teaspoon ground ginger
Expert tip: Want a pumpkin-seed sampler? After tossing 12 handfuls of seeds with 12 different seasonings, roast them in a muffin pan to separate each flavor.
Article shared from: www.bettycrocker.com