how do you cook pumpkin seeds?

Answer 1

INGREDIENTS
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally

Answer 2

1

Answer 3

ON A COOKIE SHEET IN AN OVEN - A REAL OVEN, NOT A MICROWAVE.

Answer 4

This Site Might Help You.

RE:
how do you cook pumpkin seeds?

Answer 5

First wash the pumpkin off of the seeds. Doing so in a strainer works well. Next, oil a cookie sheet and sprinkle with salt. Then place pumpkin seeds on oiled cookie sheet in an even layer. Spray pumpkin seeds with olive oil or Pam and sprinkle again with salt. You can also flavor them with other spices if you like. Cinammon and sugar is tasty, or whatever you happen to prefer. Then roast them in the oven for about 1 hour at 250* turning them over the last 5 minutes and shaking the pan every once in a while during the cooking process. Let them cool and store them in an airtight container. I do not know how long they keep, they are eaten pretty fast in my house! Enjoy!!

Answer 6

Spread the seeds evenly on a cookie sheet and lightly baste the seeds with melted butter, margarine, or vegetable oil.
Heat them in a 375-degree oven for 20-30 minutes. raise the oven temperature to 400. Brown the seeds for five to 10 minutes until golden brown. Sprinkle with salt and serve hot or cold.
http://www.pumpkinpatchesandmore.org/pumpkinseeds.php
Roasted Pumpkin Seeds
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=34298&r_d=y
Taco Pumpkin Seeds
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=13135&r_d=y

Answer 7

take pumpkin seeds, put in large bowl and lightly toss with oil like olive oil or safflower oil, spread seeds on baking sheet and sprinkle with salt, put in 350 degree over for like 20 minutes. But watch them, you want them to get dry and crispy but you don't want them to burn

Answer 8

ROASTED PUMPKIN SEEDS

This is a fun family project or rainy day activity.

Preheat oven to 250°F.

After removing as much pulp as possible from the pumpkin seeds, place the seeds in a colander in the sink and run cold water over them as you work to remove any remaining pulp. When the seeds are clean, drain them and place between two paper towels to dry.

In a large skillet, sauté 2 cups pumpkin seeds, 2 tablespoons butter or 1 1/2 tablespoons peanut or safflower oil and 1 teaspoon salt. (For an interesting flavor variation, try Morton's Hot Salt or use Seasoned Salt.)

Stir 3 minutes until seeds are well coated with butter.

Spread evenly on a cookie sheet and bake for 30 minutes.

Take a few out to try at this point (watch out-they will be hot so let them cool a bit first!)

Some seeds are larger than others and will take longer to bake.

If necessary, continue to bake 15 minutes longer or until lightly browned.

Place on a paper towel to cool.

Variation: After washing the pumpkin seeds, soak seeds for 1-2 hours in a mixture of 1 quart of water and 1/2 cup kosher salt. Be sure salt has dissolved. Remove seeds from water mixture after soaking and dry. Proceed as above.

Answer 9

After you clean them out of the pumpkin and wash the goop off as best you can, spread them out on a large cookie sheet. Season them with whatever spices you like (I like garlic powder, chili powder and a little salt). Bake them in a cool oven (200-250 degrees). Check on them after a few hours. When the shell is crisp and a little browned, they're done.

Answer 10

Easiest way is to just lay them flat on a cookie sheet, sprinkle salt on top and pop them in a 400 degree oven until they are a good texture.