Toasted – not Wasted Pumpkin Seeds

This is a great way to use up the seeds inside a pumpkin or squash. They’re a tasty, nutritious snack, and a great way to reduce food waste going to landfill

Serves 8 people


 

  • 1 handful(s) pumpkin or squash seeds
  • 1 pinch(es) sea salt
  • 5 mL olive oil

 

Oven Baked Method

  1. Preheat oven to 200°C/Gas Mark 6.
  2. Cut open the pumpkin and use a strong metal spoon to scoop out the insides.
  3. Separate the seeds from the stringy core.
  4. Rinse the seeds. In a small saucepan, add the seeds to water, about 1 mugs of water to every handful of seeds.
  5. Add ½ tbsp of salt for every mug of water.
  6. Bring to the boil. Let simmer for 10 minutes. Remove from heat and drain.
  7. Spread about a tablespoon of olive oil over the bottom of a baking sheet. Spread the seeds out over the sheet, all in one layer. Bake for 10-20mins on the top rack until the seeds begin to brown.
  8. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the outer shell or eat whole

Method

Oven Baked Method

  1. Preheat oven to 200°C/Gas Mark 6.
  2. Cut open the pumpkin and use a strong metal spoon to scoop out the insides.
  3. Separate the seeds from the stringy core.
  4. Rinse the seeds. In a small saucepan, add the seeds to water, about 1 mugs of water to every handful of seeds.
  5. Add ½ tbsp of salt for every mug of water.
  6. Bring to the boil. Let simmer for 10 minutes. Remove from heat and drain.
  7. Spread about a tablespoon of olive oil over the bottom of a baking sheet. Spread the seeds out over the sheet, all in one layer. Bake for 10-20mins on the top rack until the seeds begin to brown.
  8. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the outer shell or eat whole

Ingredients

 

  • 1 handful(s) pumpkin or squash seeds
  • 1 pinch(es) sea salt
  • 5 mL olive oil

 


Alternative Frying pan/shelled method

Put the seeds into a heavy-based frying pan and heat over a medium flame until the seeds start to go brown and pop.

Shake the pan from time to time, to ensure that they toast evenly.

Tip the seeds into a bowl and shake a little soya sauce over them, stirring well so that they all get a light coating.

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