Roasted Pumpkin seeds are an autumnal classic; easy to make, makes your kitchen smell great and creates less waste once you have carved your pumpkin! I like to roast mine with brown sugar and cinnamon, however if you have any other combinations that work then please let me know! If you want to know how to use the actual pumpkin flesh then refer to my previous recipe post on how to make Pumpkin Puree.
1 tbsp softened/melted butter
1 tbsp brown sugar
1/2 tsp ground cinnamon
pinch of salt
- Preheat the oven to 200C and line a baking tray with baking paper
- Cut your pumpkin in half and remove the guts and seeds (do not try to cut through the pumpkin stem as it is too hard! You do not need to worry about perfect halves)
3. separate as many of the seeds you can from the guts and place into a bowl. Fill the bowl up with water and stir the seeds. This should help the guts sink to the bottom as the seeds always float on the top
4. Put the seeds into a saucepan full of water and a pinch of salt and let boil for 10 minutes to soften them
5. Mix together the butter, sugar and cinnamon. Drain the seeds and spread them on the baking tray, and cover with the butter/sugar/cinnamon mix. Pop into the oven for 30 mins, flipping the seeds over every 10 mins.
6. Enjoy immediately or store for a few days!
That was only a quick recipe I thought you guys would enjoy. Again, let me know if there are any other things you like to put on your pumpkin seeds! The smell of the sugar and cinnamon cooking in the oven fills up the house and just smells so delicious, which is the main reason I enjoy this combination the best. Let me know below if there are any other recipes you want me to post!
Love from Evie x