Pumpkin seeds

Votes: 3

Time: 1 hour 35 minutes
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 36, total fat 2 G., saturated fats 0 G., proteins 0 G., carbohydrates 4 G., fiber 1 G., cholesterol 0 mg, sodium 87 mg, sugar 1 G.

After making a delicious pumpkin side dish, don't throw away the seeds. They can be easily dried and turned into a snack you can't buy at the store. One medium-sized butternut squash yields 1/4 cup of seeds. You can spice the seeds if you like. Eat them plain or sprinkle them on a salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/2 cup seeds from about two medium butternut squash
1 teaspoon extra-virgin olive oil
1/4 teaspoon Cajun seasoning or salt-free seafood seasoning, such as Old Bay, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin seed, Cajun seasoning, Old Bay seasoning

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the seeds and cook for 10 minutes. Drain and dry the seeds on a paper towel-lined baking sheet for 30–60 minutes.
Preheat oven to 160°C.

Dry the seeds again with a paper towel. Place them on a baking sheet and toss with oil, a little salt and Cajun seasoning, if using. Spread the seeds in a single layer. Bake, stirring every 5 minutes, until light golden brown, 15–17 minutes (you'll also hear them crisp in the oven). Let cool on the baking sheet.

Categories:

recipe / Calorie content of prepared meals / Appetizers / Snacks / Food Network - recipes

Similar recipes