Savory Roasted Pumpkin Seeds Recipes

SAVORY ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300°F.
• Remove seeds from pumpkins and wash thoroughly to remove as much pulp as possible.
• Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
• Thoroughly combine seeds with all other ingredients. Onto a large baking sheet, spread into a single layer.
• Roast for 45 minutes to 1 hour or until seeds are lightly browned.
• Allow to cool for 15-20 minutes and enjoy!
• Store in an air-tight container for one to two weeks, although they don't last that long in our house. :).

SAVORY TOASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
• Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

SAVORY ROASTED PUMPKIN SEEDS

Steps:

• Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
• Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
• Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
• Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.