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My boyfriend is half German, so he’s always requesting we buy nuts and seeds to snack on. Apparently it’s a very German thing and hopefully before Christmas, we’re looking into getting ourselves some bespoke handmade nut bowls from Beautiful Wood. As Halloween is on the way, it’s time to crack out all the autumnal recipes – especially those involving the humble pumpkin!
I made roasted pumpkin seeds last year after Halloween but this year I’ve made them a little earlier because I had loads of pumpkin seeds leftover from making my really simple vegetarian slow cooker pumpkin and sweet potato curry. The pumpkin was straight from my boyfriend’s mum’s garden and as fresh as you can get! It made an excellent curry and the seeds made a delicious snack.
Here’s how you can make your own roasted pumpkin seeds to snack on.
Note: You can boil the pumpkin seeds in salt water before roasting! This makes the seeds kinder to our digestive systems and also produces a nice crunch. This is a completely optional step!
Roast Pumpkin Seeds Method 1:
- Olive Oil
First up, you need to get the pumpkin guts out! We’ve all scooped the inside of pumpkins out before, so just make sure you collect as many seeds as you can and put them in a bowl or jug so you can rinse the flesh off.
Rinse the pumpkin seeds well with cold water and spread on a baking tray. It helps if you put greaseproof paper on the tray first.
Drizzle over some olive oil over the seeds and season with salt. Get your hands stuck in and mix the seeds around in the seasoned oil to ensure all the seeds are evenly coated.
Bake at 180°C for 10 minutes or until the seeds are a beautiful golden brown colour.
Roast Pumpkin Seeds Method 2:
- 2 Teaspoons Butter
First up, cut open your pumpkin and scoop out the seeds. Collect as many as you can and pop them in a bowl or jug.
Rinse the seeds in cold water to remove any leftover pumpkin flesh.
Melt butter on the hob or in the microwave then add the seeds to the butter.
Season with salt and then toss the seeds in the mixture to ensure they are all evenly coated.
Spread onto a lined baking sheet and bake in the oven at 150°C for 45 minutes, or until golden brown.
I have used both of these methods, but my favourite way of roasting pumpkin seeds is the second one. Using butter and cooking them at a lower heat creates a much fuller flavour that goes down a treat in this household.
You can season these pumpkin seeds however you like. So whether you’re after something sweet and seasonal, like cinnamon, nutmeg or something caramelised, or you prefer the savoury option and want flavours such as chilli, garlic… chilli AND garlic, there’s a combination for you! I like adding a good teaspoon or two of paprika, delicious!
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