in Recipes

Roasted pumpkin seeds

updated

Spread the love

Ingredients for 1 servings:

  • Pumpkin seeds from a Hokkaido pumpkin
  • n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Food recycling

Preheat oven to 150°C (top/bottom heat). Halve and scoop out the pumpkin. Rinse the pumpkin seeds in a sieve until the flesh is gone. Then toss the pumpkin seeds with salt. Line a baking sheet with parchment paper and spread the pumpkin seeds on it. Place the baking sheet in the preheated oven for 30 minutes. Let the seeds cool and then transfer them to a bowl. Nibble the seeds out of the shells.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Butter and potato pogatscherl

Tapas Albondigas – Spanish meatballs in a fruity sauce