It was a few weeks ago (though quite possibly a month or two at this rate as the weeks are flying by) that Jenny from I code and I cook mentioned roasting pumpkin seeds. I immediately went WHAT! started doing a quick search online and yes it’s obvious. Roast the pumpkin seeds and eat them. They are the bits of the pumpkin I’m always scooping out and throwing into the bin and thinking to myself what a waste, what a waste.
So I’ve not seen that many Butternut Squashes recently and it has been a surprisingly warm winter so we’ve not been over doing the stews too much but I did throw a Pumpkin and Kale pot on tonight and thought to myself why the hell not. I did a search for a recipe / how to and found http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/. Perfect, To Work!
OK cleaning up the pumpkin seeds is hell, it’s time consuming picking out all the little bits of pumpkin ( I’m assuming we don’t want any innards on the seeds as it’ll burn in the oven.
Once they’ve been boiling for 10 minutes dry them off with some kitchen towel.
Mean while check on your pumpkin / kale / sausage fest :)
Put the dried seeds onto a tray and lightly drizzle some olive oil on and sprinkle some salt. (I’m guessing I used a bit too much of both so will be reducing next time) 10 minutes at 160C give or take and check on them after that and keep on trying one every minute or two after this.