Never again will I put the seeds of this wonderful vegetable into the worm bin!
We have discovered the true delight of roasted pumpkin seeds. So simple, and Kim, Ben and I all agreed that they tasted somewhere between roasted peanuts and popcorn and oh so healthy a treat.
It all started out when I cut open one of the Golden Nugget pumpkins I grew. Kim made some home made sausage rolls and I thought that they would go nice with some roasted pumpkin, potatoes, and some steamed runner beans.
When I cut open the pumpkin, I had never seen seeds so plump and fat. I thought to myself that there must be something I can do with these. I knew I couldn’t use them to plant next year because there was a very good chance that the pumpkins cross pollinated with each other, so they wouldn’t grow true to type.
So, after our yummy dinner, I decided to do a quick search on the net for a recipe. A few fancy ones came up like candied pumpkin seeds, but I was after something a little more rustic and simple. How hard can it be to roast a pumpkin seed?
Well, not very hard at all so it seems. I took as much of the pumpkin pulp off the seeds as I could, gave them a quick wash and dried them with a clean tea towel. Then I put them into a ramekin and tossed through 1 Tbspn of Olive oil and quarter of a teaspoon of sea salt.
I spread them out onto baking paper and put them into a pre-heated oven at 140°C.
After 15 minutes they should be brown but not burnt. I let them cool on the tray and then we simply ate them all up in no time flat.
So easy to make and a shame to waste what I wouldn’t have hesitated to throw in the worm bin in the past. I am now a humble convert of the roasted pumpkin seed. I can’t wait to crack open one of the Australian Butter pumpkins to get to the bounty of seedy goodness.
Who needs peanuts when you can have these? You can’t get a more local snack than that!