Pizza-flavored pumpkin seeds
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 335, total fat 20 G., saturated fats 4 G., proteins 8 G., carbohydrates 38 G., fiber 4 G., cholesterol 4 mg, sodium 1839 mg, sugar 16 G.
Calories 335, total fat 20 G., saturated fats 4 G., proteins 8 G., carbohydrates 38 G., fiber 4 G., cholesterol 4 mg, sodium 1839 mg, sugar 16 G.
Fill simple pumpkin seeds with the delicious pizza flavor of tomatoes, cheesy garlic, and spicy oregano. This recipe uses pumpkin seeds made from scratch, straight from the pumpkin, so if you're making something with this autumn beauty, don't throw them away; instead, treat everyone to this unique snack.
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.
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:
- 0.5 cups olive oil
- 1 medium pumpkin (about 4.5 kg)
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 tsp granulated garlic
- 1/4 tsp red pepper flakes
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 150°C. Grease a parchment-lined baking sheet with 1/4 cup olive oil.
- Cut a 25cm (10 in) circle off the top of the pumpkin and remove the top. Scoop out the pulp and seeds with a large spoon into a bowl. Separate the seeds from the stringy pulp, then rinse them in a colander under cold water. Shake the seeds to remove as much water as possible, but do not dry them with paper towels, or they will stick.
- Spread the seeds in a single layer on the prepared baking sheet and bake until they begin to dry out, about 30 minutes.
- Meanwhile, in a medium bowl, combine the tomato paste, oregano, garlic, red pepper flakes, the remaining 1/4 cup olive oil, and a pinch of salt and black pepper. Add the toasted pumpkin seeds and toss to coat evenly. Return the seeds to the baking sheet and continue baking until golden brown, another 20 minutes.
- Sprinkle the seeds with Parmesan cheese and continue baking until the cheese is melted, about 5 more minutes. Allow the seeds to cool before serving.
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