When you cut open your pumpkin to remove the flesh do you throw out the seeds? If I’m stuck for time I crush them and give them to the hens (see below), but if I have half an hour to spare I roast the seeds. it’s simple – I leave the outer shell on and just let it crisp up in the oven. They are quite edible and when cracked reveal the most deliciously green pumpkin seed.
- Preheat the oven to 150 degrees celsius.
- Remove the seeds from the inside of the pumpkin and wash well to remove any pulp. Rinse well.
- Simmer the seeds in lightly salted water for about ten minutes. Drain and spread thinly on a baking sheet.
- Drizzle lightly with sesame oil and a sprinkling of sea salt.
- Roast for 15-20 minutes turning every five minutes or so. Every time I turn the seeds I take one out to taste. When the seed is crispy on the outside and the inside is soft and delicious, your snack is ready.
- Serve warm from the oven or cold (if you can wait!) if you find the outside shell too tough, discard it and indulge in the inside instead.
- Store in an airtight container.
If you are a poultry-keeper, did you know that pumpkin seeds are a natural dewormer for your flock? Crush the seeds up and scatter them for your chickens and they’ll devour them.