Roasted Pumpkin Seeds
Description
This International appetizer features Pumpkin, Vegetable oil. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt to taste Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp.
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Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings.
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Seeds will feel slippery to the touch under the water.
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Dump seeds, a small amount at a time, into paper toweling and dry.
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Spread onto a large baking sheet and allow to finish air-drying for an hour or so.
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When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt.
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Spread into a thin
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layer on the baking sheet and
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place in a 350 F (177&# 194;°C) oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning.
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Remove from the oven and allow to cool before serving.
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(These little suckers taste so good that roasted seeds rarely are allowed to
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cool much beyond just
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cool enough to touch before they get scarfed.) Recipe by Dave Sacerdote, posted 10/95
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 72.8kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.1g1%
- Sugars 0.7g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, baking, international, oil, pumpkin, roasted, roasting, seeds, title, vegan, vegetable
