Pumpkin Seeds Recipe
Pumpkin seeds are not just a seasonal treat; they’re packed with nutrients and flavor. This pumpkin seeds recipe transforms these nutritious seeds into a crunchy snack that can be enjoyed any time of year. With just a few simple ingredients and steps, you’ll have a deliciously roasted batch that is perfect for snacking, salads, or as a topping on your favorite dishes. Let’s dive into this easy recipe that will elevate your culinary repertoire!
Ingredients
– 1 cup raw pumpkin seeds
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– Optional: 1 tablespoon honey or maple syrup for sweetness
Servings and Cooking Time
This recipe yields approximately 2 servings. Preparation time is about 10 minutes, and cooking time is around 20 minutes.
Nutritional Value
For 1 serving (1/2 cup of roasted pumpkin seeds):
– Calories: 180
– Protein: 9g
– Fat: 14g
– Carbohydrates: 4g
– Fiber: 2g
– Sugars: 0g
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Rinse the pumpkin seeds under cold water to remove any pulp.
3. Pat the seeds dry using a clean kitchen towel.
4. In a bowl, combine the seeds with olive oil, salt, paprika, garlic powder, and black pepper.
5. Toss well to ensure all seeds are coated evenly.
6. Spread the seeds in a single layer on a baking sheet.
7. Bake in the preheated oven for 15-20 minutes, stirring halfway through.
8. Keep an eye on them to prevent burning; they should be golden brown.
9. Remove from oven and let cool completely.
10. Store in an airtight container for up to two weeks.
Alternative Ingredients
Feel free to experiment with seasonings! You can substitute olive oil with melted coconut oil and try different spices like cayenne pepper or dried herbs for a unique flavor twist.
Serving and Pairings
These roasted pumpkin seeds are perfect on their own as a snack, or you can sprinkle them over salads, soups, and grain bowls for added crunch and nutrition.
Storage and Reheating
Store the roasted pumpkin seeds in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage. Reheat them in the oven for a few minutes to regain their crunch.
Cooking Mistakes
- Not drying the seeds thoroughly before roasting can lead to sogginess.
- Overcooking can burn the seeds quickly; check them frequently.
- Skipping the seasoning can make them bland.
- Using old seeds can affect the flavor; ensure they are fresh.
- Not preheating the oven may result in uneven cooking.
Helpful Tips
- Experiment with different spices for unique flavors.
- Use raw seeds for roasting to ensure maximum crunch.
- Try adding a touch of sugar for a sweet version.
- Consider using flavored oils for added depth.
FAQs
Can I use pumpkin seeds from a carved pumpkin?
Yes, you can use seeds from a carved pumpkin, but make sure to clean them thoroughly and remove any pulp.
How do I know when the seeds are done roasting?
The seeds should be golden brown and crunchy. A good tip is to taste one to check for doneness.
Are pumpkin seeds healthy?
Absolutely! Pumpkin seeds are high in protein, healthy fats, and various vitamins and minerals, making them a nutritious snack option.
Can I season pumpkin seeds after roasting?
Yes, you can add seasoning after roasting, but it’s best to season them before to ensure the flavors adhere well.
How can I make pumpkin seeds spicy?
Add cayenne pepper or chili powder to the seasoning mix before roasting for a spicy kick.
Conclusion
This pumpkin seeds recipe is an easy and nutritious way to enjoy a healthy snack. With just a few ingredients and simple steps, you can create a deliciously crunchy treat that’s perfect for any occasion. Whether enjoyed on their own or as a topping, roasted pumpkin seeds will surely become a favorite in your kitchen!
Pumpkin Seeds Recipe
Ingredients
- 1 cup raw pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon honey or maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the pumpkin seeds under cold water and pat them dry.
- In a bowl, combine the seeds with olive oil, salt, paprika, garlic powder, and black pepper.
- Toss well to coat the seeds evenly.
- Spread the seeds in a single layer on a baking sheet.
- Bake for 15-20 minutes, stirring halfway through.
- Remove from the oven when golden brown and crunchy.
- Let them cool completely.
- Store in an airtight container for up to two weeks.
- Enjoy as a snack or topping!