How to roast pumpkin seeds

It’s so important these days to make sure nothing goes to waste. And this goes for when we’re carving or cooking our pumpkins this season.

If you’re someone who has hollowed out a pumpkin and chopped it up in the past and discarded the seeds, then we have some great tips for you to ensure every single part of the pumpkin is put to use.

Why use pumpkin seeds?

Pumpkin seeds are full of vitamins and minerals and are a great source of fibre.

A study revealed that hypoglycaemic properties of pumpkin seeds may help those with diabetes to better manage blood sugar levels. They are also rich in antioxidants and the oil from the seeds may have the potential to prevent or treat urinary disorders.

How to prepare pumpkin seeds

Once you’ve removed all the seeds from your pumpkin, tip them into a sieve and wash them under cold water. Pull away any pulp and discard it.

How to cook pumpkin seeds

Boil some salted water in a saucepan and add the cleaned seeds and boil for five to 10 minutes, then drain them and place them on a kitchen towel to soak up any excess moisture.

Toss the seeds with a little oil, seasoning and spread them out on a large baking sheet. If you want to be particularly adventurous, you can use spices such as paprika, chilli, cumin or a little brown sugar to add some extra flavour.

Roast the seeds at 180ºc or gas mark four for around eight to 10 minutes.

And serve

Pumpkin seeds taste great sprinkled over salads or are a great choice of snack if you’re trying to maintain a healthy diet.

For a more indulgent treat, combine the seeds with melted chocolate or cookie dough to make some tasty biscuits.