Why roast pumpkin seeds?
I love roasted pumpkin seeds all year around and thankfully despite pumpkins autumnal availability, their seeds are available all year but still, nothing beats making your own. That way you can add whatever herbs and spices or even sugars that you want and really create your own signature roasted pumpkin seed. Whether you’ve got pumpkins to carve or eat this autumn, make sure you follow this short recipe and save those seeds!
Do you have a diet restriction?
This recipe is a great choice if you have one of the following diet restrictions:
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
- Low FODMAP
- Paleo Friendly
Step 1: Carve a pumpkin!
To start with, you need a pumpkin which I’m sure you already have if your searching for roasted pumpkin seed recipes! When your carving a pumpkin, inside you have to remove all the seeds and flesh, so when your doing so, set the seeds aside. When your ready to use them, clean off as much of the flesh as you can and rest them on a paper towel to dry.
Step 2: Roast the seeds
When your seeds have dried, place them on a baking tray and cover them with with a generous sprinkle of salt. Bake the seeds at 180c for 15 minutes, turning the seeds regularly to avoid burning. When the seeds have been roasted the shells will appear more brittle and lose any flexibility they had before hand. they will also take on a slightly more golden appearance.
How to eat and store roasted pumpkin seeds:
The seeds themselves are inside the husk, which is the part you can see. To eat the seed you must remove the outside husk (it will be really unpleasant if you don’t remove the husk before eating). I recommend storing the seeds with the husk still on as this will keep the seeds fresh. This way they will last months whereas once the husk has been removed they will only last a few hours before they start to go stale.
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