Pumpkin seeds are small nutritional powerhouse. They contain magnesium, protein and zinc – all that in such a small package! It’s time to do some pumpkin carving!
MASALA ROASTED PUMPKIN SEED
Ingredients
- 2 cups pumpkin seeds
- 6 tbsp. melted butter
- 4 tsp. garam masala
- 1/4 tsp. chili powder
- 1/2 tsp. turmeric
- Pinch of salt
- Juice of 1 lemon (optional)
Directions
- Remove as much pulp as possible from the seeds and wash the seed thoroughly. Lay them out on a paper towel to dry (about 20 minutes).
- Preheat oven to 350°F.
- In a bowl, mix the seeds well with melted butter, garam masala, chili powder, turmeric and salt.
- Put the seeds on a cookie sheet and place in the oven. Roast for 20 minutes, occasionally turning the seeds over so they are evenly roasted.
- Once golden brown, remove them from the oven.
- Cool the seeds. Add lemon (optional).
ORIGINAL
Ingredients
- 2 cups pumpkin seeds
- 2 tbsp. vegetable oil
- 1/4–1/2 tsp. salt, to taste
Directions
- Preheat oven to 325°F.
- Lay three or four dish towels on the counter. Fill the bowl with water and, using your hands, wash the seed thoroughly.
- Allow seeds to dry for about an hour.
- In a medium bowl, toss the seeds, oil and salt
- Spread the seeds on a large baking sheet.
- Bake for 25 minutes. At 15 minutes, stir the seeds every 5 minutes and keep a close eye on them until they begin turn light golden brown.
- Remove from oven and let cool. Serve.
ORANGE GINGER
Ingredients
- 2 cups pumpkin seeds
- 1 tsp. ground ginger
- 1/2 tsp. grated orange zest
- 1 tbsp. butter (melted)
Directions
- Wash and dry the pumpkin seeds.
- Preheat oven to 350°F.
- Coat seeds with butter then toss with ginger and orange zest.
- Roast baking sheet for about 30 minutes or until golden brown.
CHILI LIME
Ingredients
- 2 cups pumpkin seeds
- 1 tbsp. hot sauce of choice
- 1/2 tbsp. chili powder
- 2 tsp. fresh squeezed lime juice
- Salt, to taste
Directions
- Rinse pumpkin seeds and allow to dry for 1 hour or longer. Pat dry with a clean dish towel or paper towels to save time.
- Preheat oven to 275°F.
- Toss the seeds in the hot sauce, chili powder and lime juice. Add salt if necessary.
- Place the seeds on the baking sheet and cook for 15 to 20 minutes.
- Remove from the oven and allow to cool on a plate.
SMOKY
Ingredients
- 2 cups pumpkin seeds
- 1/4 tsp. salt
- 1 tbsp. coconut oil
- 1 tbsp. brown sugar
- 1/2 tsp. smoky paprika
- 1/4 tsp. chili powder
- 1/4 tsp. garlic powder
Directions
- Preheat 300°F.
- Wash and dry the pumpkin seeds.
- Place the dry seeds on a baking sheet covered with parchment paper.
- Sprinkle the coconut oil over the seeds and toss the seeds, using your hands, until they are all coated.
- Sprinkle all the spices and use your hands to mix the seeds and spice mixture together.
- Roast seeds for about 30 minutes.
