Roasted pumpkin seeds

Remember the pumpkin seeds that we set aside when we made pumpkin bread? You will not regret what we can turn them into!

Yes, we can roast them into a delicious snack - crunchy, flavoursome and hellishly moreish! They are perfect for grazing as well as tossing into salads or sprinkling over soups and savoury bakes for added texture and seasoning. WOW!

So, after you scoop out the seeds and the stringy fibres from the pumpkin, set them aside in a bowl and add a little water for easy separation. We do not want the fibres, so you can discard them. We want the seeds!

Preheat oven to 180dC. Coat the bottom of roasting pan with olive oil, about 2 tsp or so. Spread the seeds out over the roasting pan. Add 1 tsp of ground cinnamon, 1 tsp of ground ginger and a pinch of salt for taste and kick. You can add other spices/flavours of our preference. Toss the seeds to coat them with the oil and spices on the pan. Bake for 15-20 minutes. Toss the seeds every 5 minutes. You can taste the seeds every now and then but make sure you do not burn yourself because it's 180dC! The seeds are ready when they begin to brown and crunchy.

Voila!

Do not discard pumpkin seeds again next time.