Roasted Pumpkin Seeds
(Vegan, Gluten Free)
I used to just toss the Pumpkin or Squash seeds out along with the brains... until I discovered how DELICIOUS the SEEDS are ROASTED!
This is one of our FAVOURITE treats to snack on. We can barely give them chance to cool off from the oven before tucking in.... but do try, as they get crunchier once cooled.
They are great to munch on their own, added to salads or to top off thick soups, stews or nachos.
Out of the 3 Pumpkin/Squash varieties we grew this year, our clear favourite for roasting are the Spaghetti Squash seeds. We find these smaller, thin seeds crisp up the best so you get a lovely crunch. We also love using the seeds from our big Blue Hubbard Squash's – by complete contrast, these are a BIG seed that really gives you something to chew on - they are great added to the top of a thick Pumpkin Soup when serving it up, they give it a real WHOLESOME texture.
For the ingredients below i've listed my favourite flavourings for these yummy nutritious seeds, but get creative and try different seasonings to suit your taste and pantry.
What you will need:
A large roasting tray, lined with greaseproof paper (unbleached is best)
Colander
Container to soak and coat seeds
Ingredients:
1 batch of seeds from a good sized Pumpkin or Squash
1 tablespoon of oil – approx (I used Organic odourless Coconut oil for roasting, but any will work)
Salt & Pepper (to suit your taste)
1 teaspoon (flat) Smoked Paprika
1 teaspoon (flat) Jamaican Jerk Spices
A pinch of Chilli or Cayenne Pepper
Method:
Scoop out the seeds and brains from your Pumpkin or Squash and separate the seeds (into a colander) from the brains as best you can, then rinse the seeds to remove residue.
Add the seeds to a lidded container and soak - overnight is best or for a few hour at least. You can skip this step if needed, but I find they turn out best this way.
Drain and dry the seeds as best you can after soaking and return to your dried container.
Pre-heat your oven to about 200oC/400oF/Gas mark 7
Next add your seasonings and flavouring to the container and shake it around a little to coat your seeds, then add the oil, cover and give it a good shake to coat everything well.
Spread your coated seeds out evenly on your lined roasting tray, making sure they are well spaced and in a single layer.
Roast in a pre-heated medium oven for about 12-15mins or until they are just starting to turn golden brown and crisp. The timing will vary slightly, depending on the size of your seeds.
Cool and tuck in. ✌️🌿