Roasted Pumpkin Seeds

At this time of year pumpkins are exceptional value for money.  In the Pickworth Pantry kitchen we make full use of our pumpkins, nothing is wasted, including the seeds.  Below is a recipe for Roasted Pumpkin Seeds a delicious and nutritious snack, try using them to garnish Pumpkin Soup.  They are so easy to do.

1) Scoop out the seeds and sinews from the inside of your pumpkin

2) Remove the sinews from the seeds and rinse the seeds in a sieve or colander 

3) Leave the seeds on a clean baking sheet to dry out overnight 

4) Coat the dried pumpkin seeds in a light coating of oil, we use a coating of spray oil but you could use vegetable or olive oil, but go easy you don't want to drown the seeds!

5) Sprinkle the pumpkin seeds with ground rock salt and a pinch or three (according to taste) of dried garlic granules

6) Put the coated seeds onto a baking sheet, make sure they are one layer deep, this will ensure that roasting will be even across all seeds, then place into a hot oven (180 C) for approximately 45 to 50 minutes, turn the seeds whilst roasting regularly to ensure cooking is even

7) Remove from the oven when the Pumpkin seeds are evenly roasted and starting to become golden brown in colour and allow to cool.  Beware the seeds will be very hot when they come out of the oven! 

The roasted Pumpkin Seeds will keep for up to 3 months in a sealed jar and up to 12 months if the jar is kept in the fridge.

Experiment with the flavours used to coat Pumpkin Seeds, why not try dried, flaked Chilli's? 

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