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Pumpkin Seed Recipes

December 30th, 2012 Seasonal

Pumpkins are practically a fall staple, whether used in dishes or decoration. Instead of just throwing out the "guts" and seeds inside, why not keep them to make a delicious, healthy snack that's full of crunch and flavor? Here are a couple of different recipes to use next time you're cleaning out a pumpkin.

Sweet n' salty
Real Simple magazine's idea for delicate, savory seeds.
Ingredients:
Rinsed and dried pumpkin seeds - about 2 cups or 2 pumpkins' worth
2 tablespoons of melted, unsalted butter
2 tablespoons of sugar
½ teaspoon of salt
¼ teaspoon of ground cinnamon.

Directions: Preheat your oven to 300 degrees. Spread out the seeds on a baking sheet covered in foil, then bake for about an hour or until the seeds are dry throughout. Turn up the temperature to 350 degrees, then stir all of the other ingredients in a bowl before tossing in the seeds. Mix it up, then put the coated seeds back on the baking sheet and cook for 10 to 15 minutes, flipping occasionally.

Autumn kick
A little Worcestershire sauce and garlic go a long way to give these pumpkin seeds some kick.
Ingredients:
Rinsed and dried pumpkin seeds - 2 cups or 2 pumpkins' worth
2 tablespoons of butter
2 tablespoons of Worcestershire sauce
½ teaspoon salt
½ teaspoon minced garlic

Directions: Soak the seeds overnight in boiling water mixed with the Worcestershire sauce and salt. Cover a baking sheet with tinfoil and cooking spray, then spread in the seeds. Mix in the butter and garlic, then put under the broiler until they're golden brown, stirring occasionally. Delicious!