Roasted Pumpkin Seeds Three ways: Salty, Spicy n Sweet
The season of the squash that peaks with the gourd fest of Halloween, often means millions tons of food waste.
The food charity Hubub did a survey this year that cited almost 13 million of the pumpkins bought this week will be thrown away by the weekend without any part being eaten.
The endless options for Pumpkin soups , stews and curries that come to mind are a beautiful way of scooping the flesh and using it up simply. And for more hands on baking time, a real favourite in our house that we've made for years; Maple Pecan Pumpkin Crunch Muffins.
But as a starter for ten, the seeds, a bounty of goodness that is so often the most neglected part of the carving process, must be put to their simple transformation. Everyone can get involved and all tastes catered for with these three tasty roasted options:
SALTY, SWEET & SPICY ROASTED PUMPKIN SEEDS
INGREDIENTS
- 1 Pumpkin’s worth of seeds
Pull the orange meshy stuff away from the seeds and leave to soak in cold water for 5 minutes. Remove and lay on a clean tea towel or kitchen roll and pat to dry well.
🧂 Salty 🧂
- 2 tbsp Olive oil
- 1 tsp Sea Salt
Toss the seeds in a small bowl with the oil and salt and lay on a lined baking tray. Roast in oven at 170 for 10-15 minutes, until golden brown and smelling amazing – being careful to watch at the end as they can suddenly turn.
🌶 Spicy 🌶
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
🍭Sweet 🍭
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Generous pinch sea salt
Mix well in a small bowl and coat the seeds thoroughly. In a small, lined baking tray, keep the seeds and liquid together and roast in the oven at 170 for 7-10 minutes, careful not to let the sticky liquid burn. Remove from oven and leave to cool before breaking up into crunchy pieces.
