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The seeds are dry and ready for oil, seasonings and roasting. Pro Tip: Don't worry if all of the pulp doesn't fall away. I leave a little attached to the seeds because it adds flavor to the seeds ...
Make pumpkin seed butter: For a nut-free alternative to peanut butter, turn roasted pepitas into butter. Add them to a food processor with oil and salt, then blend until smooth and creamy.
Drizzle oil all over the seeds and sprinkle with your chosen spices, toss evenly and bake for 10-25 minutes depending on number of seeds. Stir at least once. Yum, yum.
Place the seeds on a baking sheet and top with the sweet or savory spices. Give them a good mix to make sure the seeds are evenly coated. Roast in the oven for 10-15 minutes.
To roast the seeds, toss the dried seeds with oil and salt, a cinnamon and sugar combination, or a flavoring of your choice. Spread the seeds on a cookie or baking sheet and toast them in the oven ...
Pumpkin seeds add a satisfying crunch to fall salads and cozy meals such as pumpkin soup, pumpkin chili, and creamy pumpkin risotto. Of course, they're also splendid in baked goods. Of course ...
Instead, I roasted them and realized that crispy, baked pumpkin seeds are super easy to make! The best part is, pumpkin seeds are packed with nutrients. This roasted pumpkin seeds recipe makes 2 cups.
The pumpkin seeds on top perfectly complement the pumpkin-white chocolate glaze. Roasted Pumpkin Ramen by Danny Bowien One way to make a warm bowl of brothy ramen noodles even better is to add ...
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