Friday, November 4, 2011

Italian Style Roasted Pumpkin Seeds Recipe

Oh yes they're definitely Italian!

I love pumpkin seeds but these have an addicting flavor!
Give them a try, they are easy and a healthy snack for you too!
We boil them first, really makes them clean from any of the insides of the pumpkin
Rinse them after cooking and pat dry with a paper towel

I used two small size sugar pumpkins

You will need around 1/4 teaspoon each of the below seasonings:
 (of course you can use more if you like)

Garlic powder
Rosemary crushed (optional) I didn't use it
Sea Salt or Kosher
White Pepper to taste or black pepper
Chili powder or smoked paprika
dash cayenne pepper or more
Olive Oil
Pumpkin Seeds from a whole fresh pumpkin

Cut open the pumpkin with a sharp knife in half and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core.

( After scooping out the seeds make roasted pumpkin with the rest( for pumpkin puree using this recipe click here.)

Take the seeds and rinse them in colander and remove any large pieces of the stringy core from the seeds.
 ( I save some to plant for next year!)
 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain. Dry off with a paper towel.
Preheat oven to 400 degree top rack. Line a baking sheet with parchment paper.
In a medium size bowl, add 2 tablespoons of olive oil, add the seasonings. Spread onto the parchment paper all in a single layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. Eat whole or crack them open from the side with your teeth to get the nuts out from the inside.
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