Around 15–20 minutes cooking
Allow around 10 minutes to prepare, plus time to dry the seeds. Makes one small batch.
Don’t throw away the seeds when you prepare a pumpkin. A little butter and seasoning turns them into a crunchy snack or a topping for soup.
Ingredients
- 1 cup of seeds from a fresh pumpkin
- 2 teaspoons melted butter
- Salt and pepper, to taste
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Remove the stringy pumpkin flesh from the seeds, rinse in a sieve and dry thoroughly with a clean tea towel or kitchen paper.
- Toss the seeds with the melted butter and a little salt and pepper. Spread in a single layer on a large baking tray.
- Roast for around 15–20 minutes, stirring halfway through, until lightly golden and crisp. Check from 10 minutes onwards, as smaller seeds cook more quickly.
- Leave to cool before eating. Enjoy as a snack or sprinkle over a bowl of soup.
Try a different flavour
For the same cup of seeds, choose one of these mixtures instead of the butter and seasoning above:
- Italian: 2 tablespoons melted butter, ¼ cup grated Parmesan and ½ teaspoon Italian seasoning.
- Sweet: 2 tablespoons melted butter, 1 tablespoon brown sugar and ½ teaspoon cinnamon. Check often so the sugar does not burn.
- Savoury: 2 tablespoons melted butter and 1 teaspoon seasoned salt. Add 1 teaspoon white vinegar after roasting.
- Spicy: 2 tablespoons olive oil and ½ teaspoon Cajun seasoning. Add ½ teaspoon fresh lime zest after roasting.
Allergens: butter and Parmesan contain milk. Check the labels on seasoning blends.
Adapted from the roasted pumpkin seeds recipe card by The Little Shine, shared with us by Tiia.
Make the most of what’s left
Hard cheese — Using Parmesan or another hard cheese? Keep what’s left well wrapped in an airtight container in the fridge. Spare hard cheese can be grated and frozen for cooking. Follow the pack’s instructions.
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