Two-ways roasted
pumpkin seeds
By Mira Lieberman
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Two-ways roasted
Over 12.8 million carved pumpkins are being thrown away each year in the UK over Halloween. But you don't have to throw yours away - every part of the pumpkin can be used in a delicious and healthy way! Carving pumpkins sold for the purpose of being made into a Jack-o-Lantern are grown for their size and are slightly less flavourful than their smaller cousins, but can still be enjoyed roasted, mashed, in cakes and savoury dishes.
Savoury roasted pumpkin seeds
Savoury roasted pumpkin seeds
As you are preparing to carve or decorate your pumpkin, set aside the seeds and separate them from the 'innards'. Then wash and pat dry on a kitchen towel. Preheat the over to 180C. Line a baking tray with cookie sheet.
In a small bowl, mix together:
1-2 tbsp oil
1 tbsp rosemary
1 tsp smoked paprika
1/2 tsp hot paprika
1/2 tsp garlic granules
1 tbps nutritional yeast
1 tsp salt, or to taste
Place the dried pumpkin seeds into the bowl and mix to coat evenly. Then place onto the prepared baking tray and bake 15-20 minutes until golden.
Candied roasted pumpkin seeds
Candied roasted pumpkin seeds
Ingredients
about 1 cup of pumpkin seeds, rinsed, separated from pumpkin pulp and pat dried.
1/4 cup brown sugar or white sugar, or maple syrup in which case you might like to add a bit more
2 tbsp vegan butter, melted
1 tsp cinnamon
pinch of salt
Method
Place the pumpkin seeds in a bowl,
coat with the sugar, butter, cinnamon and salt.
Place onto a prepared baking tray and bake 15-20 minutes until crisp and golden.
Add to salads or have them as a healthy snack!
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