Roasted pumpkin seeds are a tasty and healthy snack that are so easy to make. The combination of sweet and salty flavours make these toasted nuts so moreish. Pumpkin seeds are high in zinc, making them really good for your skin and immune system. As well as being a great snack, roasted pumpkin seeds can be used as an ingredient in various dishes to add texture and flavour. They work so well in salads, or make an interesting change to croutons when served with soup. You could also serve these roasted pumpkin seeds as a drinks party snack, making a change from crisps or salted nuts. If you are preparing a squash or pumpkin, don’t throw away the seeds – roast them! This recipe is a great way to reduce waste. You can make a delicious and healthy snack out of something that would otherwise have been discarded. Roasted pumpkin seeds take to time at all to prepare and cook, you can even roast them in the same oven as the pumpkin or squash you are cooking, but on a separate tray. Pumpkin seeds are a popular snack and ingredient in Mexican cuisine, you might come across them when travelling, or in Mexican restaurants, but referred to as pepitas, the Spanish term for the seeds of a squash. These sweet and salty roasted pumpkin seeds are the perfect snack to make the most of seasonal squash.
- 200g pumpkin seeds
- 1tbsp sea salt
- 1tbsp soft brown sugar
- 1 large sprig rosemary, finely chopped
- 2tbsp olive oil
Mix all the ingredients together in a bowl then spread them out on a large baking tray.
Roast in the oven for 20 mins then leave to cool. Store the roasted seeds in an airtight container for up to a week.