Sweet + Spicy Roasted Pumpkin Seeds
I’m always gobsmacked when people throw away the seeds from pumpkins (or any squash). So this is just a quick post and not really a recipe; just a suggestion for all those seeds you may be left with after carving your pumpkins! All you have to do is rinse them, swish them around with a little oil and seasoning then pop them in the oven for twenty minutes. You will have a little bowl of gorgeously crunchy, sweet and spicy nibbles. Just right with a gin and tonic on a chilly evening – Happy Hallowe’en! x
Rinse the pumpkin/butternut squash seeds and pat them dry with kitchen paper. Preheat the oven to 190c / 375f / gas mark 5. Line a large tin or tray with baking paper and scatter the seeds in one layer.
Lightly drizzle with a little olive oil and maple syrup then sprinkle sea salt flakes, mild chilli powder and smoked paprika all over (it’s hard to give exact measurements as I don’t know how your taste or how many seeds you’ve got – for a medium pumpkin yielding just under a cup of seeds, I’d say 1 tbsp each of oil/syrup and 1/2 tsp each of chilli and paprika plus a fat pinch of sea salt flakes.). Feel free to change the spices to anything you like better!
Swish the seeds around a bit so they all get a fair coating then put the tray in the oven for approximately 20 minutes. Use a fork to shuffle the seeds around a bit half way through cooking and don’t be tempted to over-bake – they will quickly burn to a crisp.
Leave the seeds on the tray until cool and crispy then dive in!