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Receta Roasted Pumpkin Seeds | 52 New Foods Challenge
by Jennifer Tyler Lee

Roasted Pumpkin Seeds | 52 New Foods Challenge

The secret to super crunchy pumpkin seeds is to boil them for 10 minutes before roasting.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 medium sugar pumpkin
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • Ground cinnamon
  • Ground nutmeg

Direcciones

  1. Preheat the oven to 350 degrees.
  2. Cut the pumpkin in half. Scoop out the seeds. Rinse.
  3. In a small saucepan, bring 2 cups of water to a boil. Add the seeds and boil gently for 10 minutes. Drain.
  4. Transfer the seeds to a rimmed baking sheet. Toss with oil. Spread into a single, even layer on the pan.
  5. Bake for 15 to 20 minutes, or until the seeds turn golden brown and begin to pop.
  6. Before serving, toss the seeds with salt, cinnamon, and nutmeg.
  7. Reprinted from The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (c) Jennifer Tyler Lee, 2014