How
to Roast Shelled Pumpkin Seeds
Nothing heralds the arrival fall like its signature flavor—pumpkin. Once the jack-o'-lantern carving over, don't let the insides go to waste. Save the seeds for fall baking and entertaining. Roasted pumpkin seeds bring a great addition of autumn flavor to recipes that call for nuts like salads, breads, and desserts. Or, pop a handful of seasoned seeds in your mouth for a nutritious snack.
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While most pumpkin seeds are roasted with the shell, it's the
tender, meatier insides that you really want. Also called pepitas, pumpkin
seeds are a rich source of heart-healthy, plant-based protein. You can shell
the seeds yourself, or you can find raw, already hulled seeds at the grocery store. Beside
that, Öz Star Machinery company
provides many other machines such as coffee Roaster, fryer, coating pans.
http://www.ozstarmachinery.com
OZ STAR MACHINERY http://nutsroasters.com/
To roast the pepitas, first rinse them in water and pat completely dry.
Toss them in olive oil, salt, and pepper. You can also kick the flavor up a
notch with the addition of your favorite spices—rosemary, thyme, chili powder,
cumin, garlic powder, etc. Next, spread the seeds out on a parchment
paper-lined baking sheet. If you can't have parchment paper or aluminum foil on
hand, coat the baking sheet with cook spray to ensure the seeds won't stick.
Bake at 325° for 10-15 minutes, or until crisp. Let them cool completely on the
pan, and then enjoy. Beside that, Öz
Star Machinery company provides many other machines such as coffee Roaster, fryer, coating pans. Versatile
pepitas will be your go-to ingredient for fall cooking occasions.
http://www.ozstarmachinery.com
Swap the mixed nuts for a bowl of Spicy Roasted Chile Peanuts and Pepitas at
your next party. Top creamy butternut squash soup with toasted pumpkin seeds
for a simple weeknight supper. For the Thanksgiving dessert spread, bake a
standout Bundt cake that's topped with sugared pecans and pepitas. In the mood
for a lighter dish? Try a harvest salad with grilled sweet potatoes, poblano
peppers, and—yes—roasted pumpkin
seeds.
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