After I used the flesh of my pumpkins to make pumpkin soup and pumpkin muffins, I decided to save the seeds and have a go at making roasted pumpkin seeds. I have seen a few recipes for pumpkin seeds before, so I had a look around and found lots of really interesting ways to flavour the seeds before roasting. I decided to go for a barbecue style seasoning, but there are so many flavours to choose from, that you can pick whatever suits your taste best.
Roasted pumpkin seeds sprinkled on top of tomato, mozzarella and rocket
You will need:
Let’s get started!
- Start by removing your seeds from inside your pumpkin.
- Give them a good wash and leave them to dry.
- Preheat your oven to 160ºC/325ºF/Gas Mark 3.
- Line a baking tray with grease proof/baking paper.
- In a bowl combine the dried seeds with your chosen seasoning and mix thoroughly.
- Spread the seeds evenly across the baking tray, ensuring that they are separated and in one layer.
- Roast the seeds in the oven for around 15-20 minutes, checking and shaking the tray occasionally to make sure they aren’t sticking or burning.
- Once they are light brown colour remove from the oven and allow them to cool on the tray.
- You are all done! 🙂
I really don’t like to waste anything when cooking or baking, so this recipe is a really good way of using every part of a pumpkin up. It is easy to change to suit your tastes or what you have in your cupboards, and only takes around half an hour from start to end. The final roasted seeds are crunchy, full of flavour and make a really good healthy snack. I tried them on top of tomato, mozzarella and rocket, and they were really good. I would definitely recommend giving this recipe a go, and I am looking forward to trying out some different flavours with my next batch of seeds!
A Bake in the Life…