Are you about what do with leftover pumpkin pulp? Why not use this great Halloween recipe for a Twiglet inspired bowl of roasted pumpkin seeds after you have carved your pumpkin? Love it or hate it, this recipe is packed with Marmite, SO BEWARE! Please send on any pictures of you making this or any impressive pumpkins you have carved this year!
Roasted Pumpkin Seeds Recipe Instructions
Use a large spoon or ice cream scoop to remove all the pulp inside the pumpkin, stringy fibres, and entangled raw seeds. The seeds from all kinds of pumpkins are edible, nutritious and high in fibre. Depending on the size of your pumpkin, you can have varying amounts of seeds, however this doesn’t matter for this roasted pumpkin seed recipe.
Once scooped, add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting and create a crunchier snack. Any excess moisture will create steam in the oven which will prolong the cooking time.
Next, toss the seeds in a bowl with marmite, salt, garlic powder and pepper. Make sure the seeds are well covered and separated, then spread the seeds evenly on a lightly greased baking tray for even roasting.
The seasoned pumpkin seeds should be roasted at a moderate heat of 180ºC / gas mark 5 for 15 minutes, tossing the seeds every 5 minutes to encourage even toasting. When the seeds give a nutty aroma and golden/brown colour, they are ready! Allow to cool out of the oven for 5 minutes and then enjoy on their own or sprinkled over a butternut squash salad.
HAPPY HALLOWEEN FROM SALTED ORANGE! We hope you enjoy our roasted pumpkin seeds recipe.