This is a waste not, want not recipe. I cut open three pumpkins in the last two days. I’m holding a Harry Potter themed party, and needed pumpkin for a big batch of pumpkin pasties as well as loads of pumpkin juice. The seeds in my pumpkins were quite good looking, and I couldn’t bear to waste such a quantity of them. This recipe is what I came up with to make use of them. It was totally worth it. These are a delicious little snack, great for a party nibble. What do you do to reduce your food waste?
Makes 1-2 cups
|1-2||cups||freshly scooped pumpkin seeds|
First you have to clean the seeds from the pulp found in the middle of the pumpkin. Scoop the pumpkin seeds straight from the pumpkin, into a bowl of water. If you leave them in a good volume of water for a while, it will be easier to get them clean. Then just use your hands to wipe off any pulp from the seeds and leave them to drain in a strainer. Leave them to dry completely.
Tip the pumpkin seeds on a baking sheet, drizzle with olive oil, mix to coat and spread the seeds out evenly. Roast them in a 180oC oven till they start to go golden, and taste nutty. You want them to start to be crisp. This may take anywhere from 5-20 minutes depending on several factors including how dry your seeds were to begin with and how large they are.
Now pour the honey over the seeds, allowing their heat to melt the honey. Mix them around so they are evenly coated. Then sprinkle over the salt, cinnamon and cumin, stirring to combine well. Return the seeds to the oven for 5 minutes to dry out the honey and toast the spices. Remove from the oven.
As the seeds cool, mic them around, making sure they separate as the honey hardens on the outside of the seeds. Serve warm or store in an airtight container.