I’ve been carving pumpkins all weekend with my kids in preparation for Halloween. I was left with a pile of slimy, thready pumpkin mixture from the inside of the pumpkin and a load of beautiful seeds. Rather than throw these away and waste them, I spiced them up and roasted them in the oven. Twenty minutes later and voila we had a healthy, crunchy and addictive snack! Pumpkin seeds are so nutritious – full of iron, magnesium, fibre, zinc, potassium, omega 3 fats and protein. It’s also good to know that the seeds from a sugar pumpkin are tastier than from a regular carving pumpkin but we used our carving pumpkin’s seeds and they tasted pretty good to me.
What you will need:
- Raw pumpkin seeds fresh from your pumpkin
- 1 tbsp olive oil
- Spices: sea salt, black pepper, 1 tsp cumin and 1/2 tsp cayenne. Or just experiment with any spices you love: oregano, basil, garlic powder, cinnamon, turmeric etc.
How to prepare the pumpkin seeds:
Carefully clean the pumpkin seeds by removing all the pumpkin bits from the seeds. This can be a little fiddly but shouldn’t take too long. Rinse in a colander and pat dry with kitchen towel. (Many people also soak their pumpkin seeds in filtered water and a little sea salt for 24 hours to ease digestion. If you prepare in advance and can allow yourself this time, then I recommend this step.)
- Spread the pumpkin seeds out onto a baking tray, mix with the olive oil and add all the spices you want.
- Roast in the oven at 400F for 5-20 minutes, depending on the size of the seeds. Check them and stir them throughout the cooking time. Be careful not to burn them as this can happen very easily!