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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups seeds 226g Recipe makes 1 cups seeds) |
||
| Calories 1187 | ||
| Calories from Fat 922 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 102.5g | 157% | |
| Saturated Fat 22.8g | 113% | |
| Monounsaturated Fat 31.5g | ||
| Polyunsaturated Fat 43.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 91mg | 3% | |
| Potassium 1672mg | 47% | |
| Total Carbohydrate 36.9g | 12% | |
| Dietary Fiber 8.1g | 32% | |
| Sugars 2.1g | ||
| Protein 50.9g | 101% | |
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Roasted Pumpkin Seeds
By: Mirj
Oct 31, 2001
FabulousFoods: Don't throw out the seeds when making Jack-O-Lanterns or cooking fresh pumpkins, they make great snacks that are rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends.
1 cups seeds
Ingredients
- 1 1/2 cups pumpkin seeds
- 2 teaspoons melted butter or melted oil (olive oil or vegetable oil work well)
- salt
- garlic powder (optional)
- cayenne pepper (optional)
- seasoning salt (optional)
- cajun seasoning (optional)
Directions
1
Preheat oven to 300° F.2
While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.3
Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.4
Spread pumpkin seeds in a single layer on baking sheet.5
Bake for about 45 minutes, stirring occasionally, until golden brown.
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- Course > Appetizers
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > Halloween
- Dietary > Kid Pleaser
- Dietary > Kosher
- Dietary > Vegetarian
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Featured Reviews for This Recipe
From: Logan's Mommy
On Jan 29, 2008
You can't get enough. I find myslef still craving them and it's almost February.
From: Chef #353846
On Jan 23, 2008
This works great with squash seeds too. I used butternut squash seeds and tossed them in olive oil, garlic powder, and lawerys salt. They were excellent! I will never throw away squash seeds again!
From: SaraFish
On Oct 26, 2002
These are delicious! We carved three medium sized pumpkins tonight and ended up with about 3 cups of seeds so I doubled the butter (actually I used margarine) and we seasoned with about 2 teaspoons garlic powder and 2 teaspoons of seasoned salt. We cooked them for 15 minutes then took them out and stirred them and we repeated this twice so they cooked just perfectly in about 45 minutes total baking time. Thanks for a great recipe!
From: Dana-MMH
On Oct 27, 2002
Mirj. you have made me one happy lady tonight!! For years my pumpkin seeds never taste like my moms and I always follow her recipe but seem to enjoy hers much better...until now 
DH, DD and I are all fighting over these seeds, they turned out wonderful, they have the perfect taste, they are nice and crispy but not too well done. I have never used olive oil before when making pumpkin seeds but you bet I will be from now on. DH and DD want me to go buy 2 more pumpkins just for the seeds. Such a simple recipe that I could never get right, thanks to your recipe it is better then right!!
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