Roasted Pumpkin Seeds

16 Oct 2020

Ingredients

Pumpkin Innards (Leftover from your carving endeavours) 

Olive Oil

Salt

Pepper

Your Favourite Spices (We used smoked paprika!) 

 

 

Method

Step 1: Remove the seeds

Using a spoon or ice cream scoop to remove the inside pump and stringy fibres.

  

Step 2: Wash and dry the seeds

Wash the seeds in a colander. Don't worry if you have any small fibres left, you can remove these after baking. Dry the seeds between a tea towel as much as possible - this will shorten the cooking time.

 

Step 3: Season the seeds

Toss the seeds in a bowl with olive oil, salt, pepper and your favourite spices. We've used sweet smoked paprika and ground black pepper.

 

Step 4: Roast the seeds

Roast the seeds on a baking tray lined with greaseproof paper for 15 minutes on 180, turning every 5 minutes until they are evenly golden with a nutty aroma.

 

Time to enjoy!

Enjoy your seeds simply as they are or use to top a salad.

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