So, it’s that time of year – the pumpkins have been gutted…what next?
Use the seeds. Roast and serve them with a drink or as a snack. Delicious.
Spiced Pumpkin Seeds
These are great snack to have with drinks and, best of all, they make delicious use of the pumpkins seeds that are typically discarded from pumpkins when carved.
Preparation time: 15 mins (plus drying time) Cooking time: 20 mins
Seeds from one pumpkin
2 tbsp olive oil
½ tsp ground coriander
½ tsp ground cumin
¼ tsp salt
Scoop the seeds from your raw pumpkin and put them in a colander.
Wash under the cold tap, scraping off the stringy pith. Leave the seeds to dry.
Heat the oven to 190°C, 170°C fan, gas 5.
Put the pumpkin seeds in a bowl and add the oil, spices, salt and sugar.
Spread the coated seeds out on a baking tray and bake for 15-20 mins or until golden brown.
If the seeds start popping before they’re ready, sit another baking tray on top.
Tip the seeds onto a plate to cool before munching.