The thing about roasting and pureeing your own pumpkin is that you end up with lots of seeds going in the recycling. Well I’m hear to tell you it doesn’t have to be that way! Nope. You can roast the pumpkin seeds for a delicious and healthy snack, or to use in granola, crumble topping, to sprinkle on top of pumpkin cakes…the possibilities are endless (almost).
Great thing is, it takes no time at all and you can get creative with the spices you use. Go savoury with chilli, cumin and coriander. Keep it simple with salt and pepper or cinnamon sugar. I’ve gone down the pumpkin spice route, with a little twist of ground cardamom to mix things up! Very tasty.
First things first, rinse the pumpkin seeds in a colander to get of the stringy pith.
Place the seeds in a small saucepan and cover with water. Boil for 10 minutes.
Drain the seeds and pat dry on some kitchen roll. Mix the seeds with the spices and salt. There will still be some moisture on the seeds which will help the spice mix to stick.
Spread out in an even layer on a baking tray lined with grease proof paper or tin foil and roast for 15-20 minutes, until the seeds are crunchy. Check and toss them at 5 minute intervals throughout the cooking to ensure they are evenly toasted.
Use in a recipe of your choice or store in an airtight container to enjoy at your leisure.