Roasted Pumpkins Seed Recipe

It's that time of year again and I'm elbow deep in pumpkin guts! Not only because the girls have been on at me about carving a pumpkin for Halloween but also because I love a pumpkin too.

It's my wedding anniversary next week and this time 9 years ago I was carving pumpkins as decorations for the big day. We asked our guests to bring a carved pumpkin too if they wanted and so many did, it was a really special sight to see them all lit in the garden after the sun had gone down,

It is believed that Pumpkin carving began to ward off spirits that were more prominent on 31st October as this is the date that the ghosts of the dead from the past year cross over to the spirit world.

The sad part of this tradition is that last year more than 8 million pumpkins in the UK were wasted as the left overs are thrown in the bin.

So here I have for you a really simple recipe for roasted pumpkin seeds. Well I say simple but after giving my mum the very simple instructions over the telephone, she sent me this picture saying that they looked like baby cockroaches and maybe she left them in the oven too long! You think!

Well here is the very simple recipe on how to make very tasty and healthy Roasted Pumpkin Seeds.

Firstly you need to separate your seeds from the pulp and give them a rinse in a colander, then dry them off a bit.

Next choose your spices. I love a Cumin and Garlic powder combo but you can use whatever you like. Paprika and Garlic powder works really well too, Add a splash of olive oil, salt and pepper and then mix it all together.

Spread the seeds over a baking tray and roast in the oven for 12 to 15mins on a 180 or fan 160.

And this should be your result. A delicious crunchy, flavoursome snack. Not a baby cockroach in sight!

There are so many other ways to use all of your left over pumpkins from baked muffins to body scrubs so please have a google and don't let all of those poor pumpkins go to waste.

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