Carving pumpkins this week? Need to entertain small people? Lots of us have children off school this week or next and need a way to keep them busy and fed without resorting to too much sugar. This roast pumpkin seeds recipe is a great way of ticking both boxes.
Roast pumpkin seeds are a perfect healthy snack for children, or with drinks for grown ups, and are full of immunity-boosting ingredients. Not bad for something most people throw away.
How to make your roast pumpkin seeds
Carve your pumpkins and pick the seeds out of the slimy orange flesh – a job my boys are delighted with. Then put the seeds on a metal tray and roast them without oil or anything else at 180c (370f) for about 10 minutes until they start to turn golden and smell nutty.
At this stage they’re delicious as they are, but we sprinkle ours with either plain sea salt, or a mixture of cinnamon, Maldon salt and a teeny bit of sugar. Any that you don’t eat will keep well in a container once they’re cooled. If you want to wake them up just pop them in the oven for 5 minutes or toss them in a dry frying pan until they warm up.
You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can also buy my other bits of essential kitchen equipment through this post.
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