When Halloween is finally over for another year what are we going to do with the pumpkins we all ran out to buy! For many years, I would put the seeds into a compost heap in the garden. Also, the pumpkin as well, once we had finished with it. Sadly, I had to do away with the compost heap as, we think, a rat or two decided to move in.
Nowadays, I try to use as much of the vegetable as possible when I’m cooking. This includes the seeds too. While we were craving the pumpkins I scooped out the seeds to roast them. It was quite a time consuming job but the efforts were worth the results. They made a delicious snack but they were even better in my soups and salads. Below is a video and recipe for you.
What’s your favourite savoury snack? Let me know in the comments below and please don’t forget to like and subscribe.
- Sharp knife
- Chopping board
- Kitchen towel
- Baking tray
- Plastic brush
- Pumpkin or squash x 1
- Salt x 1 tbsp
- Pepper x 1 tbsp
- Olive oil x 2 tbsp
- Preheat the oven to 180°C or gas mark 4.
- Cut the top of the pumpkin or squash.
- You can use the sharp knife and cut a hole in the top using a circular motion.
- When the top has been removed, scoop out the seeds with your hands.
- Put them into the colander.
- Once all the seeds have been removed, wash them under the tap in the colander.
- Remove any of the pumpkin string that comes from inside the pumpkin.
- Dry the pumpkin seeds in the kitchen towel.
- When the seeds are dry-ish, put them into the baking tray.
- Pour over the oil and then spread in over the seeds as evenly as possible.
- Sprinkle over the salt and pepper.
- Now toss all the ingredients together.
- Spread the seeds over the baking tray so no seeds are on top of each other.
- Put the tray into the oven for about 25 – 30 minutes.
- Once the seeds are a golden brown colour then remove and leave to cool.
- When the seeds have cooled completely, transfer them to an airtight container or simply enjoy.
Roasted Salt and Pepper Pumpkin Seeds were a great way to use up the leftover pumpkin. Plus they were so yummy. As I mentioned earlier I ate these seeds as a snack but on a couple of occasions I also ate them with a soup or salad. The seeds can be left in the airtight container for a couple of weeks at least. If they last that long in your house. However you decide to eat this snack, as always, enjoy!