If you’ve read the Pumpkin Pie recipe on the opposite page you would have noticed the instruction not to throw away the seeds. They can roasted to make a delicious snack, either eaten on their own or used as a topping on other dishes.
I found this recipe on the Inspired Taste website, but there are many versions because it is so quick and easy.
So, if you are carving a pumpkin or using one for a recipe, once you’ve scooped out the seeds, set them to one side until you are ready to get roasting.
First, those slippery little seeds will need to be cleaned under running water. Alternatively, put them in a bowl of cold water and swish them around to separate any clinging flesh (ooh, halloweeny) from the seed.
Next, add a couple of teaspoons of salt to a pan of water and bring to the boil before adding the seeds.
Simmer for around five minutes, then strain the seeds and place them on a clean tea towel or kitchen paper. The simmering process softens the seeds slightly and seasons them slightly.
Dry the seeds as well you can, the drier the better they roast. Once dry, toss them with some olive oil and sprinkle with whatever dry spice you would like to add. Something with a little bit of kick works well.
If you are using a spice already in an oil, like harissa paste, you do not need to sprinkle them with oil first.
Finally, spread them on a baking sheet into a single layer and roast until they are crisp and brown around the edges.
Depending on the size of the seeds and your oven, this could take between 10 and 25 minutes. Simple but delicious and you can do the same with butternut squash seeds.