Halloween will finally be over for another year and now it’s time to think about what to do with the leftover pumpkins! 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 on my porridge and in my cake recipes.
What’s your favourite savoury snack? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Kitchen towel
- Baking tray
- Plastic brush
- Pumpkin or squash x 1
- Coconut oil x 2 tbsp melted
- Coconut or brown sugar x 2 tbsp
- Ground sweet cinnaon x 1 – 2 tsps
- Preheat the oven to 160°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 onto the baking tray.
- Pour over the melted coconut oil and then spread in over the seeds as evenly as possible.
- Sprinkle over the coconut or brown sugar and ground sweet cinnamon.
- 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 or until they turn golden brown.
- 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.
Sweet Cinnamon Roasted 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 my porridge for breakfast. 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! Thank you xxx