By Freya Wood
Like most, my family partakes in pumpkin carving for Halloween every year, and we always make sure to not waste a single part of the pumpkin. Whether it’s making pumpkin soup or, my favourite, roasted pumpkin seeds! I love this recipe so much because of how easy it is. As an avid film and TV student, I also find it to be a good substitute for popcorn while binging a television series with others in your house/dorm.
The Ingredients Are:
- Mixed Chilli Spice or Cayenne
- One Small Pumpkin
- Grease-proof Baking Sheet
- Olive or Sunflower Oil
- A Good Sprinkle of Salt
Carve out your pumpkin and separate the seeds. It can be quite tedious because there can be a lot to pick through depending on your pumpkin’s size, but the more you separate, the easier it is later.
Wash the seeds in a colander to remove the last of the flesh. In a pot of water, bring the seeds to the boil and simmer for 10 mins. Once boiled, set them on a clean kitchen cloth and pat them dry. While you can use kitchen roll, I recommend using a decent cloth, so you do not get the kitchen roll sticking to your seeds. They must be completely dry, or they may steam in the oven instead of roasting and you might not get that crunchy texture!
Once dry, place your seeds in a bowl and douse in your sunflower oil, toss until all the seeds are coated, then sprinkle in the salt and spice of choice, mixing until even. Place your seeds onto a baking sheet covered tray then leave in the oven for 20 minutes or until they begin to brown, making sure to shuffle them halfway. Once done, take them out and place them in a bowl and dig in.