Pumpkin seeds are a great snack that you can purchase in most shops. However, at Halloween when you are carving your pumpkin, you will suddenly have an abundant load of these seeds. In most households, they are usually thrown away, and this is such a waste.
If I am honest, I am the type of person to throw them away as well, but Sadie loves to roast these up with a little oil and salt in the oven and when they come out, they are delicious and full of flavour! They taste slightly nutty, and when they are cooked they will be a light golden brown colour. These can be enjoyed all year round, and are quite nutritious. However, in our household, they are more of a seasonal delicacy.
- Pumpkin seeds
- Sea Salt (to taste)
- A drizzle of oil (of your choice)
- Preheat oven gas mark 3.
- After you have removed seeds from the pumpkin meat, separate and keep as many seeds as you can.
- Discard the pumpkin meat or keep for a delicious pumpkin pie or soup.
- Grab an oven dish pour the seeds separately and evenly out on the dish.
- Drizzle a high heat point oil (i used groundnut oil) and season with salt to taste.
- Cook for around 10-15 minutes checking and shaking the dish every 5 to stop burning.
- Serve on a plate or jar and enjoy it as a healthy snack!
If you feel like being creative, you could experiment with different flavour combinations such as salt and vinegar, or add spices such as chilli and cumin. For storage, they will last around the same amount of time as crisps. If you want them to last longer you should keep them stored in an airtight container and use within a week to avoid the quality deteriorating.