By Laura Davis|
October 23, 2021|
2 mins read
A great way to avoid your pumpkin or squash seeds going to waste. Rather than sending them to compost, these nutritious seeds create a delicious snack, especially when seasoned with cayenne pepper, rosemary and a sprinkling of brown sugar.
2 Snack Portions
Sharp Knife, Chopping Board, Small Bowl, Baking Tray, Measuring Spoons.
1 Pumpkin or Squash
1 tsp Dried Rosemary
1 tsp Light Brown Muscovado Sugar
Large Pinch Cayenne Pepper
½ tsp Olive Oil
Preheat your oven to 150oc.
Scoop out the seeds from your pumpkin or squash and place them in a small bowl of cold water for 3 – 4 minutes.
Using your fingertips, rub the seeds to dislodge any remaining pumpkin membrane.
Drain onto an old tea towel and pat dry.
Transfer to a lined baking tray and season with the remaining ingredients, making sure they are spaced out as a single layer.
Roast in the oven for 20 – 25 minutes until they start to turn golden brown.
Remove from the oven and allow to cool before serving.