Well there’s not a recipe easier out there, yet every year I still manage to nearly burn them…Roasted Pumpkin Seeds!
After all your pumpkin carving from Halloween and Bonfire Night (please don’t judge G and I’s below…) you want to make sure you don’t throw away the raw pumpkin seeds, because after about 15 minutes you’ll have a scrumptious, golden snack that you can’t get enough of and it will mean you’ll never throw them out again!
Easily adaptable, you can add any herb or spice to pumpkin seeds with a little olive oil to suit your own tastes. I like keeping it simple with a bit of a kick, but if you don’t like spice, you can have them plain by adding just olive oil and salt.
The trick is to keep turning them whilst they’re in the oven (until your desired colour) and keep an eye on them as they can very quickly cross the line of ‘done’ to burnt!
– Pumpkin seeds (however many are in your pumpkin!)
– 2 tbsp. olive oil
– ½ tsp. cayenne pepper
– ½ tsp. ground salt
– ¼ tsp. ground pepper
– Preheat the oven to 180°C fan and line a roasting tray with baking paper or foil.
– Wash pumpkin seeds in a sieve to remove any pumpkin flesh or juice, and dry with a tea towel or kitchen roll.
– In a small bowl combine the pumpkin seeds, olive oil, salt, pepper and cayenne pepper and mix.
– Spread the seeds evenly on the roasting tray.
– Roast for about 15 minutes until crunchy and turning brown – turn every 5 minutes to avoid burning.
– Check by tasting a seed, it should be crunchy.
– Put seeds in a bowl to cool down.
– Enjoy as a tasty snack, in a soup or scattered over a salad!