Roasted Pumpkin Seeds 4 Ways

Print this recipe

Ingredients

1 cup cleaned and dried pumpkin or squash seeds
Parmesan Herb:
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
1/4 teaspoon crumbled thyme
salt to taste
2 tablespoons halfway through roasting toss seeds with another parmesan cheese and ΒΌ tsp thyme
Curry:
1 tablespoon canola oil
1 1/2 teaspoons curry powder
salt to taste
1 1/2 teaspoons halfway through roasting toss seeds with another curry powder
Sugar& Spice:
3 tablespoons melted unsalted butter
3 tablespoons sugar
1 teaspoon pumpkin-pie spice
of kosher salt
Spanish Paprika:
1 tablespoon olive oil
1 teaspoon spanish paprika
salt to taste
1 teaspoon halfway through roasting toss seeds with another spanish paprika

Preparation

1
To clean the pumpkin seeds just rinse under cold water and remove all the pulpy strings, then dry seeds well
2
To roast seeds:
3
Heat oven to 350F and line a baking sheet with foil
4
Mix your seeds with desired flavour ingredients in a bowl, then spread out on baking sheet
5
Roast for about 15-20 minutes or until golden brown, stirring and turning seeds halfway
6
Remove from oven when ready, cool and serve
7
Store once cooled in an airtight container
.

About

Source: RedBook Magazine clipping

Here are 4 different ways to spice up all those pumpkin seeds (and squash too)...give them a try!

Tags:

snacks
seeds
Salads
pumpkin

Yield:

6 servings

Added:

Wednesday, June 1, 2011 - 11:53am

Creator:

Related Cooking Videos