Pumpkin seeds are a delicious and nutritious snack that can be easily harvested and roasted at home. Here’s how to make the most of your pumpkin seeds this autumn:
Harvesting:
When carving or cooking pumpkins, scoop out the seeds and separate them from the pulp. Place the seeds in a colander and rinse under cold water, removing any remaining bits of pumpkin. Pat the seeds dry with a clean towel.
Roasting:
To roast pumpkin seeds, preheat your oven to 160°C (325°F). Spread the seeds in a single layer on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt or your favourite seasonings. Toss the seeds to ensure they are evenly coated.
Bake for 20-30 minutes, stirring occasionally, until the seeds are golden brown and crispy. Let them cool before enjoying.
Flavouring:
Pumpkin seeds can be seasoned in a variety of ways to suit your taste. Try adding cinnamon and sugar for a sweet treat, or mix with chilli powder and smoked paprika for a savoury snack. Other popular flavours include garlic and herb, curry powder, or even a sprinkle of parmesan cheese.
Enjoying:
Roasted pumpkin seeds make a great snack on their own, but they can also be used as a topping for salads, soups, or oatmeal. Store any leftovers in an airtight container for up to two weeks.
With just a little effort, you can enjoy a tasty and healthy treat that makes use of every part of the pumpkin.
