Salt and pepper pumpkin seeds

Last weekend i had a really nice afternoon in the kitchen making nice things from our halloween pumpkin and I just wanted to share another little bonus bake – roasted pumpkin seeds.

I de-seeded my pumpkin and put them to one side not thinking much of them at first, but then realised that pumpkin seeds are edible normally – although these did look a bit different to the ones you normally buy to nibble on.

So i did a little investigating and found out that roasting them would be the way to go. As the oven was on anyway i went for it! and i was NOT disappointed.

pumpkin seeds ready to be washed

First separate the seeds from the stringy pumpkin bits as best you can

nice clean pumpkin seeds

Transfer the seeds to a sieve and rinse under the tap to clean off the last traces of pumpkin flesh

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Cover the seeds with olive oil, salt and pepper (or other herb and spice combinations of your choice)

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Spread out on a baking tray and roast in the oven at about 180 degrees for about 15 minutes, or as long as it takes for them to turn golden toasty brown.

Wait to cool for a minute, then tuck in. So simple, but so so delicious. If you do one thing with your halloween pumpkin, make sure it’s this one!

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