It’s only in the last couple of years that we’ve bought pumpkins to make Jack-O-Lanterns for the kids (I usually buy them one each) which involves scooping out the seeds and carving (badly, might I add) a face into the side. Instead of making use of the seeds & flesh, they are usually dumped straight into the compost bin as in my eyes this was not wasting them as such because they’d eventually be used in the garden.
Since starting this blog though, I’m becoming aware of different ingredients and where previously I thought nothing of throwing the seeds away, now I’m thinking of ways I can use them up. Especially when I have, in previous years, bought pumpkin seeds for recipes! So this year is the first year that I’ve made use of the “innards”. Starting with this little recipe for Roast Pumpkin Seeds, I tried this out last week with the seeds from a butternut squash which child #1 nibbled on while she was doing her homework and while sceptical at first, she ended up polishing off the lot!
Garlic Roast Pumpkin Seeds
Dried Garlic flakes
Preheat oven to 180c
Remove the seeds from the pumpkin (obvious I know!)
Clean off any bits of pulp and give them a quick rinse.
Drain them off.
Place in a dish or flat baking tray, smoothing them out so they are in a single layer.
Drizzle with a little olive oil & sprinkle with a little sea salt and dried garlic flakes
Pop them into the oven and bake for around 10 minutes.
Allow to cool before eating.