Carving a pumpkin is certainly one of those fun fall festivities, but if you're throwing away all of those pumpkin seeds, you're severely missing out! Roasted pumpkin seeds are a great snack to enjoy whilst carving your pumpkin.
Roasted pumpkin seeds are a superb snack—especially because they are so high in protein! 1 cup of pumpkin seeds has 12 grams of protein and 12 grams of dietary fiber! It's a great high protein snack that you can make with any flavor you desire. Try making your own roasted pumpkin seeds using this step-by-step guide.
Makes 2 cups
Ingredients
2 cups pumpkin seeds 4 tablespoons butter 1 teaspoon salt (or sugar!) 1 teaspoon extra seasoning, optional Cooking spray
I found this beauty at Walmart! That's right, and this pumpkin was pretty cheap. I recommend finding a medium or large pumpkin, that way you have enough to make at least 1-2 cups of roasted pumpkin seeds.
Cut off the top
I used a chef's knife for this, which I admit wasn't the easiest way to cut this pumpkin. I would recommend using a normal pumpkin carving knife for this—which will be great to have when you carve that pumpkin later!
Scoop out the seeds into a bowl
Using a metal spoon, scoop out the seeds. You may find it easier to use your hands toward the end, to get those stragglers at the bottom of the pumpkin.
Separate the seeds from the extra pumpkin
This part will certainly get messy, but hey, those roasted pumpkin seeds are worth it! Separate the strands of pumpkin pulp from the seeds, and just throw it on that towel. You'll have a chance to clean it later.
Rinse the seeds, pat them dry, then coat in butter
Using a colander, rinse the seeds of any excess pumpkin pulp. Spread them onto a dishtowel. You'll get a nice roast from the seeds if you pat them dry. Once they are dry, melt some butter in the microwave (about 30-45 seconds) and mix the seeds in a bowl with the butter.
Now not every pumpkin will produce exactly 2 cups of pumpkin seeds, so I recommend this formula when choosing the butter and seasoning for your seeds:
1/2 cup = 1 tablespoon of butter, 1/4 teaspoon seasoning
1 cup = 2 tablespoons of butter, 1/2 teaspoon seasoning
2 cups = 4 tablespoons of butter, 1 teaspoon seasoning
Choose savory or sweet seasoning
Would you prefer a savory snack, or a sweet one? Whichever you decide, you'll choose your teaspoon of salt or sugar based on that. For example, if you're going to enjoy a pumpkin spice or cinnamon sugar seasoning, you'll want to sprinkle sugar onto these seeds instead. If it's a taco seasoning, curry, oreverything bagel seasoning,you'll want to use salt.
If you decide on using an everything bagel seasoning for your seeds, don't add the seasoning to the seeds just yet. Let the seeds roast for 30 minutes first. During the last 10, brush an egg white wash (separate an egg) onto the seeds, then sprinkle on the seasoning. Roast for the last 10 minutes.
Spread the seeds onto a baking sheet
To make cleanup easier for yourself, line a baking sheet with aluminum foil and spray it with cooking spray. Spread the pumpkin seeds on it, and if you can, try to not have them overlapping.
Roast for 40 minutes
Make sure to stir the seeds every 10 minutes! It will help with roasting them evenly in the oven because you don't want to have burnt edges of your seeds. So after every 10-minute segment, mix the seeds with a wooden spoon. Once they are done, wait for them to cool completely. You don't want to burn your tongue!
Roasted Pumpkin Seeds Full Recipe
Preheat the oven to 300 degrees.
Carve out the top of the pumpkin. Use a metal spoon to scoop out the pumpkin seeds.
Using your hands, separate the pumpkin seeds from the extra pumpkin pulp in a large bowl.
Rinse the seeds, then pat them dry.
Melt the butter and mix it with the dried pumpkin seeds in a bowl.
Sprinkle the pumpkin seeds with salt (if you're making a savory blend) or sugar (if you're making something sweet).
Add in whatever seasonings you desire!
Line a baking sheet with aluminum foil, then spray it with the cooking spray.
Roast in the oven for 40 minutes. Every 10 minutes, mix the seeds with a wooden spoon. This helps them to roast evenly.
Takeaways. Pumpkin seeds are edible, nutritious seeds from pumpkins that are roasted, salted, and eaten as a snack in many parts of the world. They're very nutritious, with omega-3 fatty acids and lots of minerals, and they have anti-inflammatory effects that have many potential health benefits.
This process will help soften the seeds making them easier to digest. Once thoroughly soaked, remove your pumpkin seeds from the water, pat dry and roast a bit longer than you would unsoaked pumpkin seeds. About five to ten minutes longer.
The American Heart Association recommends a quarter cup of daily intake of pumpkin seeds as part of an overall healthy diet, which is approximately 30 g. This amount will provide you with a good amount of protein, healthy fats, fiber, zinc, selenium, magnesium, and other effective nutrients.
Arrange dried pumpkin seeds on baking sheet and drizzle with oil (~1 Tbsp / 15 ml per 1 cup / 64 g seeds). Add salt and any other desired seasonings (such as Shawarma or Curry), and toss to thoroughly coat. Bake for 20-30 minutes (this will depend on how big your seeds are), or until crisp and light golden brown.
Absolutely, incorporating pumpkin seeds into your daily diet is generally beneficial. They provide essential nutrients like magnesium, zinc, and healthy fats, promoting overall health when consumed in moderation.however it is recommended to consult a healthcare professional before consuming it in excess.
When eating a single 28g serving of pumpkin seeds, whatever the variety, the fiber content is rarely sufficient to cause any side effects, but if you were to double, triple, or quadruple the serving size by overeating, then this large amount of insoluble fiber can lead to gas, bloating, and in some cases diarrhea.
Although you don't have to boil the pumpkin seeds before roasting, we recommend it. Boiling pumpkin seeds in salted water helps the salt to permeate the seeds inside the shells and helps them to cook more evenly.
Roasted seeds are more flavorful and easier to digest than raw seeds. They also have a longer shelf life. However, roasting seeds can destroy some of the nutrients they contain.
A. People allergic to pumpkin seeds should avoid consuming them. In addition, pregnant and lactating women, infants, people with hypoglycemia and hypotension should avoid eating pumpkin seeds. In addition, if you are on a low-calorie diet, you should limit its consumption as they are high in calories.
If you eat too many, you may experience gas and bloating. Fiber helps bulk up stool and prevents constipation in the long run, but eating a lot of pumpkin seeds at once may actually cause constipation. As you snack on pumpkin seeds, keep in mind they're high in calories and fat.
Before Bedtime: As mentioned earlier, pumpkin seeds contain tryptophan, which promotes restful sleep. Eating them before bedtime can help you relax and get a good night's sleep.
Roast your seeds for 15 -20 minutes, giving them a toss every 5 minutes or so for even browning. Pull them from the oven when they just start to turn a little brown. Note: If you left your seeds out to dry overnight after you've soaked/dried them, they'll roast faster, so keep an eye on them.
Pumpkin seeds can be raw or roasted. In addition to bringing to life the flavors, aroma and texture, roasting also increases the amounts of antioxidants available. It also makes them easier to digest! Raise your hand if you're all-in on healthy fats!
The answer is yes, but pumpkin seeds are high in fat and should be given more sparingly. If you're interested in feeding pumpkin seeds to your dog, the daily recommended amount is one ground pumpkin seed per 10 pounds of body weight.
Although cooking may lead to a loss of micronutrients, one study found that roasting pumpkin seeds increased their antioxidant, phenol, and flavonoid contents ( 4 ).
Pumpkin seeds are rich in antioxidants, healthy fats, and minerals. Possible benefits of eating pumpkin seeds include boosting bone health, sexual wellbeing, and the immune system. People often refer to pumpkin seeds as “pepitas,” which is Spanish for “l*ttle seed of squash.”
The small oval-shaped pumpkin seeds also referred to as pepitas are a powerhouse of nutrients. Rich in magnesium, iron and fibre, the seeds make for a healthy and crunchy snack. The American Heart Association recommends having a quarter cup (30 grams) of pumpkin seeds every day as a part of a healthy diet.
The fibre content in the pumpkin seeds make them ideal for weight loss. Shelled seeds provide 1.1 grams of fiber in a single 28-gram serving. The fiber in the seeds takes longer to digest and keeps one away from munching on more food. High fiber content can promote good digestive health.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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