Pumpkins are not just for halloween! Every autumn I load up on butternut squash and pumpkins. They are delicious, healthy and versatile meaning that you can add them to lots of different meals. From soups to risotto, in a curry and of course using the seeds! After carving my pumpkin this weekend I roasted the pumpkin seeds but the seeds from most types of squash also work really well.
Pumpkin seeds are a very healthy snack and I often top my salads with them. This weekend I gave them a sweet twist by roasting them with cinnamon and brown sugar and they make a perfect topping for my porridge in the mornings. So don’t throw out those seeds next time you are carving a pumpkin or using butternut squash in a recipe, and instead roast them for a delicious and tasty snack!
- Pumpkin seeds (remove from the inside flesh of the squash, rinse and dry with kitchen paper)
- 1 tbspn coconut oil
- 1 and half tspn cinnamon powder
- 1 tspn brown sugar
- sea salt
- Pre-heat the oven to 180 C/ Gas 4. Use a non stick roasting tin and lightly grease with coconut oil.
- Add half a tbspn olive oil to the try and pop in the oven for 2 mins.
- In the meantime add the seeds, cinnamon powder and sugar to a bowl and mix everything together. Takes the dish out of the oven and add the pumpkin seeds. Make sure the seeds are well coated with the coconut oil and bake for 35-40 mins, giving them a shake half way through.
- Take the dish out of the oven and spinkle a pinch of sea salt over the seeds. Leave to cool and then put the seeds in an airtight container for around 1-2 weeks.