The aftermath of Hallowe’en means we have an abundance of surplus pumpkins from lantern and soup making. In an attempt not to be wasteful I’ve tried to use even the waste from the inside, which includes the seeds. It seems a crime to discard these potential tasty treats. By simply drizzling in oil and a few spices, it gives this byproduct a whole new lease of life.
The larger pumpkin seeds may need peeling – they are perfectly edible eaten whole but some people prefer the smaller seed inside the shell. You can search for tutorials on how to do this but basically they need to be cracked slightly either by rolling or bashing with a rolling pin, then boiling in water for 5 minutes then removing the shell. I’ve opted for smaller pumpkins this year for both cooking and carving and the seeds don’t need any preparation other than rinsing.
After scooping the insides out, give the seeds a good rinse in a sieve to remove any flesh. Pat dry and spread out on a baking tray. Drizzle with olive oil and sprinkle with paprika, salt and garlic granules. Roast at 190C for 20 minutes.
That’s it. Enjoy.