Stop! Don’t throw away those pumpkin innards!
So much deliciousness goes to waste every year, it really is a terrible shame.
Pumpkin seeds are so good for you and make such a crunchy, tasty snack. They are pretty much a blank canvas you can flavour any way you wish, savoury, sweet, spicy, whatever!
Last year I tried a mix of flavours but I must say I prefer this combo!
They were such a perfectly balanced blend of sweet and savoury, which I somehow managed to cook to perfection! I loved the sweet honey taste you get when they first hit your tongue, followed by the savoury, salty tang which leaves you with a lovely spicy aftertaste.
Fresh seeds from one medium Pumpkin
BBQ seasoning (I use a grinder I got from Aldi for just over £1)
Spray cooking oil
- Empty out your pumpkin!
- Put insides in a bowl and separate; junk into another bowl, seeds into a sieve
- Give the seeds a good, thorough rinse and pick out any more bits of junk (don’t be ashamed to play with them a bit, they feel really cool! Bet the kids would love it!)
- Spread seeds out on a tray or silicone baking mat and leave to dry overnight
- Preheat oven to about 150C/ 300F (fan)
- Give a quick spritz of oil, drizzle with roughly ½ tbsp. of honey and season very liberally with the BBQ grinder (feel free to add a little extra salt/pepper etc if you fancy)
- Get messy! Use your fingers to mix thoroughly and make sure all the seeds are generously covered with the toppings
- Place in the oven for about an hour and a half, stirring every 20 minutes to ensure even cooking, until honey has darkened to a dark brown.
- Once you remove the seeds they will still be sticky, that’s okay! Leave to cool, again stirring bout every 20 minutes to prevent clumping
- Once fully cooled store in airtight container at room temperature for several weeks. (don’t be surprised if they stick to each other lightly when sitting in the tub, they should break easily apart as soon as you touch them.)
They are so tasty, I made them last about a week but that was me exercising impressive willpower!
The flavours I tried last year were Spicy Savoury and Honey and Cinnamon! To make those you just need to follow the exact same directions.
For the Spicy Savoury, just spritz with the oil then add cayenne, paprika, garlic powder and salt and pepper.
For the Honey and Cinnamon just add honey and cinnamon! (optional: brown sugar and/or pumpkin spice!)
I have a little ancho chilli powder in the cupboard I’ve been hoping to use for a mole sauce (something I’ve never had but been dying to try), I’m considering my next batch of seeds having a Mexican twist!
I found these went beautifully on top of my Sweet potato, carrot and apple soup as a garnish.