Ingredients
Pumpkin Innards (Leftover from your carving endeavours)
Olive Oil
Salt
Pepper
Your Favourite Spices (We used smoked paprika!)
Method
Follow the 4 simple steps below to enjoy your roasted pumpkin seeds simply as they are or use to top a salad.
Step 1: Remove the seeds.
Using a spoon or ice cream scoop to remove the inside pump and stringy fibres.
Step 2: Wash and dry the seeds.
Wash the seeds in a colander. Don't worry if you have any small fibres left, you can remove these after baking. Dry the seeds between a tea towel as much as possible - this will shorten the cooking time.
Step 3: Season the seeds.
Toss the seeds in a bowl with olive oil, salt, pepper and your favourite spices. We've used sweet smoked paprika and ground black pepper
Step 4: Roast the seeds.
Roast the seeds on a baking tray lined with greaseproof paper for 15 minutes on 180, turning every 5 minutes until they are evenly golden with a nutty aroma.
