Roasted Pumpkin Seeds Recipe

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.

Preparation Time

5 minutes

Cooking Time

20 minutes

Serves

2 Snack Portions

Equipment

Sharp Knife, Chopping Board, Small Bowl, Baking Tray, Measuring Spoons.

Ingredients

1 Pumpkin or Squash

1 tsp Dried Rosemary

1 tsp Light Brown Muscovado Sugar

Large Pinch Cayenne Pepper

½ tsp Olive Oil

Method

Step 1

Preheat your oven to 150oc.

Step 2

Scoop out the seeds from your pumpkin or squash and place them in a small bowl of cold water for 3 – 4 minutes.

Step 3

Using your fingertips, rub the seeds to dislodge any remaining pumpkin membrane.

Step 4

Drain onto an old tea towel and pat dry.

Step 5

Transfer to a lined baking tray and season with the remaining ingredients, making sure they are spaced out as a single layer.

Step 6

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.

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