Cheesy Pumpkin Seeds
This recipe was featured in the October 2012 issue of Every Day with Rachael Ray magazine.
Ingredients
- 1 cup cleaned raw whole pumpkin seeds
- 1 tablespoon plus 1 teaspoon fine sea salt
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 2 teaspoons grated cheese (parmesan or Pecorino-Romano)
- 1 teaspoon onion powder
- Pinch of cayenne
Yields:
Preparation
Preheat oven to 375ºF. In a small saucepan, bring 4 cups water, pumpkin seeds and 1 tablespoon salt to a boil. Simmer for 10 minutes, then drain. Pat the seeds dry between layers of paper towels.
Toss the seeds with the EVOO and remaining 1 teaspoon salt. Spread in a single layer on a greased foil-lined baking sheet. Roast until golden, 10-12 minutes.
Combine seasoning blends for your favorite flavored seeds in a small bowl and toss to coat pumpkin seeds. Roast for 5 minutes more.
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