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How to Roast Pumpkin Seeds

October 15, 2019 by nadia.payne


Print Recipe
Roasted Pumpkin Seeds
Votes: 1
Rating: 5
You:
Rate this recipe!
Course side dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 cups raw pumpkin seeds
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Course side dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 cups raw pumpkin seeds
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Cut pumpkin, scrape out seeds and place in a colander.
  3. Cover the seeds with water and remove remaining pumpkin flesh.
  4. Strain seeds in a colander and set aside.
  5. Bring a pot with 2-3 inches of water plus a few dashes of salt to a boil over medium to high heat.
  6. Add seeds to the water and let them simmer for 10 minutes.
  7. Strain seeds from hot water and pat dry.
  8. Preheat the oven to 375 F.
  9. Place seeds in a small mixing bowl and add the olive oil, salt, and black pepper. Mix well.
  10. Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
  11. Bake at 375 F for 20-30 minutes, or when lightly browned, remove the pan from the oven and let them cool.
  12. Enjoy!
Recipe Notes

Nutrition Facts Servings: 8, Serv. size: 1/4 cup (32g), Amount per serving: Calories 190, Total Fat 14g (18% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 150g (7% DV), Total Carb. 4g (1% DV), Fiber 2g (7% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 11g, Vit. D 0mcg(0% DV), Calcium 07mg (0% DV), Iron 4mg (20% DV), Potas. 245mg (6% DV)

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Filed Under: recipes

Texas A&M AgriLife Extension Service
Texas A&M University System Member

This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

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